Member recipe

Sweet Potato and Pancetta Hash

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Cooking time

Prep: 20 minutes Cook: 1 hour and 30 minutes

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Serves 5

Sweet potato and pancetta hash topped with creme fraiche and spring onions

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  • 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


  1. Heat the oven to 180°C

  2. Heat the olive oil in an oven-proof frying pan on a high heat and add the sweet potato

  3. Stir regularly until starting to brown all over, and then add the pancetta

  4. Fry 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

  5. Bake in the oven for 45 min then add in the avocado and stir through

  6. Bake for another 10 min then add the mushrooms and stir through

  7. Bake for another 10-15 min until the mushrooms are cooked then remove from the oven

  8. Spoon the creme fraiche on top and sprinkle on the spring onions while still in the pan, and serve

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