Chorizo & Sweet Potato Hash Recipe

Inspired by Mathews Food and Drink

Time40m

Serves4

Poached Eggs, Hollandaise, Brussels Sprouts

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Ingredients

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Main Ingredients

7.05 oz (200 grams) Chorizo sausage

2 cups Sweet potatoes

1 cup Brussels sprouts

4 pieces Eggs

1 tbs Butter

2 tbs olive oil

2 cloves Garlic

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Hollandaise sauce

Method

Cooking Instructions

Prepare the Sweet Potatoes

Peel and dice the sweet potatoes into small cubes. Boil or steam them until tender, about 10-15 minutes.

Cook the Chorizo

In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes.

Add Vegetables

Add diced sweet potatoes, minced garlic, paprika, salt, and pepper to the skillet. Stir and cook for an additional 5-7 minutes until everything is well combined and heated through.

Prepare the Brussels Sprouts

While the hash is cooking, trim and halve the Brussels sprouts. In a separate pan, melt the butter and sauté the Brussels sprouts until they are tender and lightly browned, about 5-8 minutes.

Poach the Eggs

In a pot of simmering water, carefully crack the eggs and poach them for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Assemble the Dish

Serve the chorizo and sweet potato hash on plates, top with poached eggs, sautéed Brussels sprouts, and drizzle with hollandaise sauce.