Sweet Potato Hash
While this is a speedy lunch, it also makes for an incredible breakfast or brunch. It’s really versatile and you can make it more substantial by adding a poached egg or two and a slice of toasted sourdough.
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600g of sweet potatoes, peeled and cut into cubes
1 tbsp of oil or low-calorie oil spray
1 tbsp of paprika
150g of chorizo, sliced
1 tbsp of light or half-fat butter
½ tsp of chilli flakes
1 garlic clove, grated
4 tbsp of Greek yogurt
Salt & pepper, to taste
Fresh dill, to sprinkle
In a bowl, combine the sweet potatoes, oil and paprika.
Air-fry the potatoes at 190°C for 14-15 minutes, and add the chorizo for the last 2-3 minutes.
While the chorizo is cooking, put the butter, chilli and garlic in a microwaveable bowl and microwave for 1 minute until the butter is melted.
Season the yogurt with salt and pepper.
Serve the hash drizzled with the yogurt, then top with the melted garlic chilli butter and sprinkle with fresh dill.
Extracted from Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony (Ebury Press, £18.99)
Photography by Clare Wilkinson
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