I’ve been cooking up a storm lately, trying to come up with original, delicious but healthy recipes. This particular one came about after a lovely brunch at Riding House Café, where they serve a delicious Chorizo Hash Brown with eggs and mushroom on top. I went home afterwards and kept thinking of ways to turn that brunch dish into more of a healthy(ish) dinner meal, so I came up with this recipe using sweet potatoes instead of normal ones. I’ve only recently fallen in love with chorizo (these Brindisa ones at Ocado are divine!), so I’ve had this uncontrollable craving to put it in every dish I make. The combination of both, with the added spiced crème fraîche is really great, and it takes hardly any time to make…
INGREDIENTS (for 1 person)
1 medium sweet potato
3 tbsp (half fat) crème fraîche
paprika & chili spices
1. Peel and grate the sweet potato (or save yourself some arm-ache and use a food processor) and squeeze the moisture out using kitchen towels (the less moisture, the crunchier it gets). Put some oil in a pan and start frying the chopped onions and grated potato. Season if you like.
2. Meanwhile, slice the chorizo halfway and cook in a different (grill)pan. No oil needed as these are very greasy on their own! Cook them until they get a little crunchy. Take the crème fraîche and add some of the paprika and chili spices, until it has a little kick to it.
3. By now the potato and onion mix should have softened, spread it out evenly over the pan and press it down (I use a spatula) to flatten it. Leave for a couple of minutes until the bottom starts getting crunchy, then flip and cook on the other side for a while (no worries if it falls apart, I’ve never managed to turn it around properly).
4. To serve, I put a layer of spinach leaves on a plate, add the sweet potato hash brown, the spiced crème fraîche, the chorizo and coriander to finish.
Tadaaa! Happy cooking!