Air-Fryer Sweet Potato and Chorizo Hash
While this is a speedy lunch it also makes for an incredible breakfast or brunch. It's really versatile and you can make it more substantial by adding a poached egg or two and a slice of toasted sourdough.
Serves
3
Ingredients
- 600g sweet potatoes, peeled and cut into cubes
- 1 tbsp oil or low-calorie oil spray
- 1 tbsp paprika
- 150g chorizo, sliced
- 1 tbsp light or half-fat butter
- 1/2 tsp chilli flakes
- 1 garlic clove, grated
- 4 tbsp Greek yogurt
- Salt and pepper, to taste
- Fresh dill, to sprinkle
Method
In a bowl, combine the sweet potatoes, oil and paprika.
Air-fry the potatoes at 190C for 14–15 minutes, and add the chorizo for the last two to three minutes.
While the chorizo is cooking, put the butter, chilli and garlic in a microwaveable bowl and microwave for one minute until the butter is melted.
Season the yogurt with salt and pepper.
Serve the hash drizzled with the yogurt, then top with the melted garlic chilli butter and sprinkle with fresh dill.
