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Sweet potato hash with chorizo and kale
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Sweet potato hash with chorizo and kale

This sweet potato hash with chorizo and kale recipe is great for a weekend brunch, especially if you enjoy a little bit of spice.
Course Breakfast, Brunch
Cuisine Modern Australian
Keyword brunch, chorizo, gluten free, kale, sweet potato
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 1 large sweet potato
  • 1/2 brown onion
  • 1 bunch kale leaves only
  • 2 chorizo sausages
  • 4 eggs
  • salt and pepper to taste

To serve

  • chopped parsley
  • 2-4 slices toast optional

Instructions

  • Preheat oven to 200°C (fan-forced).
  • Peel and chop sweet potato in small cubes (around 1 cm). Place in a baking tray lined with baking paper or foil. Roast until it starts to brown (around 30 minutes).
  • While sweet potato roasts, slice onion and roughly chop kale. Slice chorizo.
  • Heat up a pan at medium heat. Add chorizo. When fat starts to render, add onions. Continue cooking until chorizo is fully cooked and onions are browned, stirring often.
  • Add kale and cook for a couple of minutes, until just wilted. Add sweet potato and mix well.
  • Make 4 wells in the pan and add eggs. Cover with a lid and cook until whites are set, around 10 minutes.
  • Season eggs with salt and pepper.
  • Serve garnished with parsley and with toast on the side, if you want.