Air fryer sweet potato and chorizo hash
A speedy lunch or an incredible breakfast, brunch or supper from the air fryer. Sweet potato goes so well with smoky chorizo – add a spoonful of yoghurt and a drizzle of garlic chilli butter and you’re in heaven.
Ingredients
- 600g/1lb 7oz sweet potatoes, peeled and cubed
- 1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray
- 1 tbsp paprika
- 150²µ/5½´Ç³ú chorizo, sliced
- 1 tbsp light or half-fat butter
- 1 garlic clove, grated
- ½ tsp dried chilli flakes
- 4 tbsp Greek-style yoghurt
- 1–2 tbsp freshly chopped dill
- salt and freshly ground black pepper
To serve (optional)
- toasted sourdough bread
- poached eggs
- mashed avocado
Method
Mix the sweet potatoes with the oil and paprika.
Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes.
While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute.
Season the yoghurt with salt and pepper.
To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill.
If you like, serve with toasted sourdough, poached eggs or mashed avocado.
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