This sweet potato hash is made with added smoky chorizo crumb and sweet chilli sauce for great flavour.
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Preheat the oven to 190°C, gas mark 5. Cook the potatoes in boiling water for 5-7 minutes to soften. Drain thoroughly.
Heat the oil in a frying pan and fry the fennel and courgettes, stirring frequently for 7-8 minutes, or until lightly browned. Add the potatoes and crush lightly with a masher. Stir in the chilli sauce, half the coriander and half the chorizo. Mix well. Turn into a shallow ovenproof dish and spread out to level. Make 4 deep cavities in the mixture and break an egg into each. Sprinkle with the remaining chorizo.
Bake, uncovered for about 14-15 minutes, or until the eggs have just set. Serve scattered with the remaining coriander.
Typical values per serving when made using specific products in recipe
Energy | 1,496kJ/ 358kcals |
|---|---|
Fat | 16.9g |
Saturated Fat | 4.6g |
Carbohydrates | 32.3g |
Sugars | 13.9g |
Fibre | 7.5g |
Protein | 15.5g |
Salt | 0.7g |
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