This makes a flavourful brunch alternative if you’re fed up with the usual options. Complete with self-saucing poached egg with (ok I admit, out of season) asparagus and crisp potato cake. A blob of ketchup and it’ll feel like a Sunday….
- 2 large sweet potatoes
- About 60g chorizo
- 1 small garlic clove, crushed
- Handful of flat leaf parsley, chopped
- 4-5 spring onion
- Large pinch of smoked paprika (optional)
- Bunch of asparagus, chopped and blanched
- 200g of spinach
- 3 fresh free-range eggs
- 50g unsalted butter
- Peel and chop the sweet potatoes and boil for about 8-10minutes in salted water until really soft and tender but not water logged. Drain and leave to steam dry
- Meanwhile, dice the chorizo into small pea sized chunks and fry in a hot, dry frying pan until the oils are released. Add the garlic and fry for a few minutes.
- Mash the potato to a paste and add the hot chorizo and garlic mixture.
- Finely chop the spring onions, including the green parts and add with plenty of seasoning and the chopped parsley and potato mix.
- Get pan of hot water on to boil ready for poaching your eggs.
- Return the frying pan to the heat and melt about 30g of the butter with a bit of oil until sizzling. Form the sweet potato into about 6 round, flat patties and fry in the butter for about 5 minutes each side until golden and crisp on each side. Drain on kitchen paper and keep warm.
- Heat the remaining butter in the frying pan and wilt the spinach and warm the asparagus with plenty of seasoning while you poach your eggs for a few minutes just until the whites are set but the yolk is gloriously runny (check by giving it a gentle prod, it should be squishy)
- Serve by placing a potato cake on the plate and stacking with asparagus and spinach, another potato cake and topped with the seasoned poached egg.
