Sweet Potato and Chorizo Cakes

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
  1. 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
  2. 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.
  3. Mash the potato to a paste and add the hot chorizo and garlic mixture.
  4. Finely chop the spring onions, including the green parts and add with plenty of seasoning and the chopped parsley and potato mix.
  5. Get pan of hot water on to boil ready for poaching your eggs.
  6. 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.
  7. 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)
  8. 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.