Brunch is always a good idea – FACT. I don’t know a time or situation when saying that hasn’t felt right. From curing hangovers to being a great excuse for catching up with girlfriends for a good natter, you can’t ever go wrong with suggesting brunch as a social activity.
But although I do love the whole fanfare of “going out for brunch”, sometimes you just can’t beat a good home made one instead. My best brunch recipes are usually born from fridge leftovers that need using up before the end of the week and a good dose of creativity as I have to be in an inspired mood if I’m going to go through the effort of creating something I could easily go out for.
This recipe below is inspired by one of my good Canadian friends, G, who cooked me my first sweet potato hash for brunch (I’d never thought of using sweet potatoes for brunch before) and it was that good, I’ve used it as one of my signature homemade brunch dishes ever since.
Chorizo, egg and sweet potato are a bomb combo so I hope you enjoy it!
Ingredients (for 2):
1 x white onion
1 x yellow pepper
4 x eggs
1 x large sweet potato
½ chorizo sausage
handful of kale or spinach
Red chili flakes (if you want to add a bit of kick!)
- Cut sweet potato into 2cm cube chunks and boil until softened.
- Finely dice the onion and sauté in large skillet pan with a little olive oil until softened.
- Chop the chorizo into small cubes and add to the sautéed onions, frying until the chorizo oil is released into the pan.
- Finely slice the yellow pepper and add to the skillet pan, coating with the chorizo oil.
- Meanwhile, drain the sweet potato and add to the skillet with the onion, pepper and chorizo.
- Season with salt, pepper and chilli flakes.
- Add handful of kale or spinach and place lid on pan, steaming the greens.
- Remove skillet lid once the greens are cooked and create 4 spaces in the pan for the eggs to be cracked into.
- Place lid back onto the skillet lid and steam the eggs on a low heat until they are cooked through.
- Food is ready to be served!