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.
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
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.