Chorizo, sweet potato & spinach oven hash

Name: Chorizo, sweet potato & spinach oven hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Ingredients: 1 sweet potato; 1 red onion; 1 tbsp olive oil; 1 tsp ground cumin; 0.25 tsp sweet smoked paprika; 0.25 tsp cinnamon; 1 tbsp aioli; 0.5 lemon; 1 large egg; 80 grams ready-washed spinach; 60 grams diced chorizo

Prep: 10 minsCook: 30 mins

Prep

10 mins

Cook

30 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianNut-Free

(0)

This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. The beauty of an oven hash is that you let the oven do most of the work while you relax. Sweet potatoes are packed with beta carotene, which is wonderful for your eyes and immune system, and they pair beautifully with the spiced chorizo and earthy spinach. It's the kind of comforting, colorful meal that feels fancy enough for guests but simple enough for a Tuesday night when you're tired.

Ella x

Ingredients

Servings:

1sweet potato(small sweet potato (220g), cut into 1.5cm cubes)
1red onion(cut into wedges)
1 tbspolive oil
1 tspground cumin
¼ tspsweet smoked paprika(plus a pinch to serve)
¼ tspcinnamon
1 tbspaioli
½lemon(zested and cut into wedges)
1large egg
80 gramsready-washed spinach(pack ready washed spinach)
60 gramsdiced chorizo

Detail level

Instructions

1
Preheat the oven to 200˚C, gas mark 6. In a medium roasting tin, toss the sweet potato and onion with the oil, cumin, paprika and cinnamon; season. Bake for 20-25 minutes, until tender. Meanwhile, in a small bowl mix together the aioli, lemon zest and a squeeze of juice; set aside. Bring a small pan of water to a gentle simmer. Use a slotted spoon to carefully lower the egg into the water and boil for 7 minutes. Lift out with the slotted spoon and plunge into a bowl of cold water. Allow to cool for 5 minutes, then carefully peel and cut in half.
2
Boil the kettle. Put the spinach in a colander over the sink and pour over the boiling water to wilt it. Rinse with cold water, then squeeze out the excess water and drain on kitchen paper.
3
Scatter the chorizo into the tin with the sweet potato, toss together and roast for 5 minutes more. Add the wilted spinach to the tin and toss through the hash; transfer to a warm plate. Top with the boiled egg halves and serve with the aioli drizzled over, an extra pinch of paprika and lemon wedges to squeeze over.

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