Sweet potato hash browns with roasted tomatoes & crispy Serrano ham
FOR THE ROASTED TOMATOES
500g pack cherry
2 tsp thyme leaves
3 cloves garlic, sliced
½ tsp chilli flakes
1 tbsp olive oil
FOR THE HASH BROWNS
2 sweet potatoes, grated
1 floury potato, such as King Edward or Maris Piper, grated
1 medium Waitrose British Blacktail Egg, lightly beaten
1 tbsp plain flour
2 tbsp olive oil
4 slices Serrano ham
115g pack baby spinach
1. Preheat the oven to 170°C, gas mark 3. Place the tomatoes in a roasting tin. Top with the thyme leaves, garlic and chilli. Season with salt and drizzle with the olive oil. Roast for 30-35 minutes, until the tomatoes look rich and have softened. Set aside to cool.
2. Meanwhile, heat the grill to high. Lay the ham slices onto a baking sheet and grill for 1-1½ minutes, until golden and crisp.
3. When the tomatoes are almost ready, prepare the hash browns. Combine both types of potato in a bowl. Stir through the egg and flour. Season with salt and black pepper. Heat the oil in a large non-stick frying pan over a medium heat. Working in batches, spoon large tablespoons of mixture into the pan, forming 8 little mounds. Press down gently with the back of a spoon to shape the hash browns and cook for 2-3 minutes on each side until golden. Drain on kitchen paper before serving on a bed of spinach topped with the roasted tomatoes and their juices, and crispy ham.