smoked chorizo, maple and sweet potato hash

  • 1 medium (500g) sweet potato (kumara), peeled and chopped 
  • 1 medium (450g) celeriac, peeled and chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 smoked chorizo (130g), sliced 
  • 3 eggs
  • 150g stracchino+, chopped
  1. Preheat oven to 200°C (400°F). Place the sweet potato, celeriac, maple syrup, oil, salt and pepper on a large oven tray lined with non-stick baking paper. Cook for 25 minutes, add the chorizo and cook for a further 10 minutes or until golden and crisp. Preheat a grill (broiler) to high. 
  2. Place the sweet potato mixture and chorizo in a large baking dish. Crack the eggs onto the mixture++ and top with the cheese. 
  3. Cook for 5–6 minutes or until eggs are just set and the cheese is melted. Sprinkle with pepper to serve. Serves 2.

+ Stracchino is a young Italian cow’s milk cheese. Find it at delicatessens and cheese stores. You can use taleggio if it is unavailable.

++ Make a well for each of the eggs in the potato mixture before you crack the eggs – this will help them hold their shape.  

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