Sweet Potato and Pancetta Hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Sweet potato and pancetta hash topped with creme fraiche and spring onions
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- 150 g pancetta
- 2 small ripe avocados, peeled and sliced
- 6 mushrooms, sliced
- 2 tbsp creme fraiche
- 2 spring onions, sliced
Method
- STEP 1Heat the oven to 180°C
- STEP 2Heat the olive oil in an oven-proof frying pan on a high heat and add the sweet potato
- STEP 3Stir regularly until starting to brown all over, and then add the pancetta
- STEP 4Fry off the pancetta, mixing regularly to prevent either the pancetta or sweet potato catching and burning, then transfer the pan to the oven. If your pan isn't oven-proof, transfer the sweet potato and pancetta to an oven-proof dish
- STEP 5Bake in the oven for 45 min then add in the avocado and stir through
- STEP 6Bake for another 10 min then add the mushrooms and stir through
- STEP 7Bake for another 10-15 min until the mushrooms are cooked then remove from the oven
- STEP 8Spoon the creme fraiche on top and sprinkle on the spring onions while still in the pan, and serve
