- 800g sweet potatoes, peeled and cut into 1½ cm chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp smoked paprika
- 1 large red onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 6 thyme sprigs, leaves picked
- 4 slices pastrami, cut into strips
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- small pack flat-leaf parsley, chopped
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.
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.