Chorizo & Sweet Potato Hash with Hazelnut Dukkah & Sage

Brunch, lunch, dinner... whatever you're looking for, this dish is IT

Look, I know this recipe probably seems like the basic bitch of recipes. Oh, chorizo! Oh, fried potatoes! Of course it’s going to be fucking delicious! So fine, maybe I won’t be winning any prizes for originality but it IS delicious so do yourself a favour and try it (and tell me all about it in the comments).

Also if you’re not a fan of fresh sage you can swap in coriander or mint or flat leaf parsley. Aaaaaaand if you are a vegetarian this would also work really well with some feta instead of the chorizo just skip straight to plating up the fried sweet potatoes and crumble the cheese over then top with the eggs and proceed as per the instructions. You could even sub in some halloumi, I would advise frying this separately to the potatoes so it doesn’t wind up in the pan too long and going hard. Once it’s fried on both sides, roughly chop and add to the plate before the eggs.

The dukkah part of the recipe is inspired by one of my favourite cafes in Dublin, Tang. They put dukkah (a Middle Eastern condiment made of toasted spices, nuts and herbs) on their fried eggs so natch now I do too. If you are in the market for some gorgeous breakfast or lunch go there immediately. The wild mushrooms on toast are also divine.

Chorizo & Sweet Potato Hash with Sage & Hazelnut Dukkah

Serves 2

2 large sweet potatoes

1 tbsp cumin seeds

2 tbsps roasted hazelnuts

120g chorizo, peeled and chopped roughly the same size as the potatoes

2-4 tbsps olive oil

2 cloves garlic, peeled and sliced

3 spring onions, peeled and sliced (make sure to use the green bit)

10-12 sage leaves, sliced thinly

4 eggs

Clean the potatoes and slice off any bad/gnarly bits. Cut into roughly 1cm cubes and place in a pot of water. Boil until just tender – don’t overcook them or they’ll go mushy in the frying pan later. About 10 minutes should do it. Once the potatoes are cooked, drain and leave to one side.

In a clean, dry non-stick frying pan toast the cumin seeds over a high heat for a couple of minutes, tossing to prevent them from burning.

Tip the seeds into a bowl (or pestle and mortar if you have one). Wipe out the pan and return to the heat. Add a little olive oil and the chorizo to the pan and fry for a few minutes to release the oil then add the potatoes and fry for about 5-10 minutes (you want to get a nice colour on the potatoes. Add a drizzle more olive oil if the pan’s getting a bit dry.

While this is happening add your roasted hazelnuts (I always buy pre-roasted as it is WAY handier then doing them yourself) to the bowl with the cumin seeds and roughly bash together – doesn’t have to be fine, I like a good crunch for my dukkah.

Lash the spring onion and garlic into the pan last and stir over the heat for another three minutes. Heat about 2 tablespoons of olive oil in another pan and crack in four eggs and fry them sunny side up.

To serve, divide the potatoes and chorizo between two plates and top with the fried eggs, the dukkah and the chopped sage. This tends not to need too much salt as the chorizo can be quite salty but do check before serving and season to taste.

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