Sweet Potato Hash
Photography: CLARE WILKINSON
Breakfast & Lunch
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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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Photography: CLARE WILKINSON

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Serves
3
Total Time
25 Minutes
Ingredients
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
Method
Step 1

In a bowl, combine the sweet potatoes, oil and paprika.

Step 2

Air-fry the potatoes at 190°C for 14-15 minutes, and add the chorizo for the last 2-3 minutes.

Step 3

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.

Step 4

Season the yogurt with salt and pepper.

Step 5

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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