Hash may typically be a mishmash of food, but these ingredients were made to go together.
This is a lovely no-fuss meal that almost cooks itself. Once the slicing and dicing has been finished you simply sit back and watch the flavours mould in the pan, with most of the flavouring coming from the raw ingredients.
For best results, I recommend oven cooking the potatoes with a splash of olive oil and paprika to make them nice and crispy.
From the fridge: Chorizo, Spinach, Eggs.
From the cupboard: Sweet Potatoes, Sundried Tomatoes, Onions.
Could add: Kale, Peppers, Tomatoes, Potatoes.
Chop the sweet potato into bite size pieces and scatter on a baking tray. Cover with olive oil and paprika and bake until the potatoes are soft on the inside and slightly crispy on the outside.
In the meantime, brown some onions in the pan and add chorizo. Season with salt and pepper and spices.
Wilt the spinach and add into the pan with sundried tomatoes. Add the potatoes once cooked and let the raw ingredients simmer until all the juices have properly mixed.
Boil two eggs and serve.