Air Fryer Recipe
Crispy Chorizo and Sweet Potato Breakfast Hash
Sweet potato hash shines when the cubes are crispy on the outside yet soft inside, and an air fryer is perfect for achieving this texture. The fast convection dries the surfaces while the chorizo fat coats the vegetables, ensuring browning without excess oil.
Ingredients
- 500g sweet potatoes, peeled or well-scrubbed, cut into 1.5cm cubes
- 120g cooking chorizo, diced into small 8–10mm pieces
- 1 small red onion, finely sliced or diced
- 1 red pepper, deseeded and cut into 1.5cm pieces
- 1 tbsp olive oil, plus 1 tsp extra if chorizo is very lean
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic granules, or 1 small garlic clove very finely grated
- ¼ tsp dried chilli flakes, optional
- ½ tsp fine sea salt
- Black pepper, freshly ground
- 2 eggs, optional
- 1 tbsp chopped flat-leaf parsley or coriander
- 1 lime or lemon wedge, optional
Method
- Preheat the air fryer to 190°C for 3 minutes if recommended.
- Put the sweet potato cubes in a bowl with olive oil, smoked paprika, cumin, garlic granules, chilli flakes if using, salt, and black pepper. Toss until coated.
- Tip the sweet potato into the basket and spread out. Cook at 190°C for 10 minutes, shaking halfway through.
- Add the red onion and red pepper to the basket, shake or turn with tongs, then cook for 5 minutes at 190°C.
- Add the diced chorizo and cook for 5–7 minutes, shaking after 3 minutes, until the chorizo is crisp and the sweet potato is tender.
- If using spinach, stir it through now and air fry for 1 minute; if using cherry tomatoes, add them for the final 2 minutes.
- For eggs, make two shallow wells in the hash, crack in the eggs, and cook at 170°C for 4–6 minutes until the whites are just set.
- Rest the hash in the open basket for 1 minute, then finish with parsley or coriander and a squeeze of lime or lemon.
Nutrition
Calories: 250
