Name: Pastrami & sweet potato hash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 800g sweet potatoes peeled and cut into 1.5cm chunks; 2 tbsp olive oil; 1 tbsp smoked paprika; 1 large red onion halved and thinly sliced; 2 garlic cloves finely chopped; 6 thyme sprigs leaves picked; 4 slices pastrami cut into strips; 4 eggs; small pack flat-leaf parsley chopped

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Pastrami & sweet potato hash

Pastrami & sweet potato hash

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.4 ratingsRate

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This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

800g sweet potatoes

peeled and cut into 1.5cm chunks
2 tbsp olive oil
1 tbsp smoked paprika
1 large red onion

halved and thinly sliced
2 garlic cloves

finely chopped
6 thyme sprigs

leaves picked
4 slices pastrami

cut into strips
4 eggs
small pack flat-leaf parsley

chopped

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Nutrition: per serving

kcal423

low
fat13g
saturates3g
carbs59g
sugars31g
fibre11g
protein13g
salt0.7g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
step 2

Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.

Recipe from Good Food magazine, August 2015

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A star rating of 4.5 out of 5.4 ratings

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