Brunch, probably my favourite meal of them all (mostly because it’s acceptable to have a glass of prosecco with it). The beauty of a combined meal means you can also afford to spend a few further points on it than you would in breakfast or lunch separately and this recipe is certainly worth doing just that for!
Having seen someone tucking into a hash stack at a local café (and practically drooling over their plate) it I knew I would have to make my own healthy version of this lovely colourful dish. The result was delightful. If you want to alter the amounts of sweet potato vs BNS feel free to do so but remember to amend the points to suit (pop it back through the recipe creator). Otherwise give it a whirl, you won’t be disappointed!
Note: I buy the pre diced mixed packs of sweet potato and BNS from Sainsbury’s for this recipe to save chopping up a whole one of each. If you can’t find this and have to use one of each, roast the rest and whack it in a soup!
Sweet Potato, Butternut Squash and Chorizo Hash, Smashed Avocado and Poached Egg Stack
Serves 2 = 8sp per person (Flex)
100g sweet potatoes, peeled and cut into 1 cm cubes
200g butternut squash, peeled and cut into 1 cm cubes
½ tsp cumin and paprika
30g chorizo, diced
½ red onion, finely chopped
80g avocado flesh
Pinch of crushed chillies
Handful of salad leaves
Dash white wine vinegar
Bring a pan of salted water to the boil. Add the potatoes and BNS and boil for 5-6 minutes until they have started to soften (alternatively you can pop them in the microwave with a little water for 4 minutes). Drain and keep the pan to one side.
Take a large frying pan, add 1 tsp olive oil, heat and then add the potatoes, BNS and spices. Fry for a few minutes until they start to colour. Add the onion and chorizo and fry for another few minutes until the onion starts to soften and the chorizo releases a little oil. Add a splash of water/1kal to the pan if it starts getting a little dry.
Meanwhile, mash the avocado flesh with the juice of ½ lime, salt, pepper and a pinch of crushed chillies. Pop to one side until you are ready to assemble.
In the pan you kept from the potatoes, refill with water, add the white wine vinegar and bring to a simmer. Crack each egg into a separate cup. Swirl the water with a spoon and then add the eggs to the pan. Poach for 2-3 minutes (if you like them runny). Remove from the water and pop onto some kitchen paper to absorb any excess water.
To assemble, pop the sweet potato and BNS hash at the base (I used a scone cutter to mold the shape!), top with the avocado smash, then a few salad leaves, then the egg. Finish with a sprinkle of crushed chillies and a little salt and pepper. Serve with ¼ lime per person.