Pastrami & sweet potato hash

Pastrami & sweet potato hash

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet

  • Gluten-free
Nutrition: per serving
low inkcal423



  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.

  • STEP 2

    Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.

Goes well with

Recipe from Good Food magazine, August 2015

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    Rating: 5 out of 5.4 ratings

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