PASTRAMI & SWEET POTATO HASH

Pastrami & sweet potato hash image

This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet

Provided by Katy Gilhooly

Categories Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9

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Ingredients

800g sweet potatoes , peeled and cut into 1.5cm chunks
2 tbsp olive oil
1 tbsp smoked paprika
1 large red onion , halved and thinly sliced
2 garlic cloves , finely chopped
6 thyme sprigs , leaves picked
4 slices pastrami , cut into strips
4 eggs
small pack flat-leaf parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.

Nutrition Facts : Calories 423 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium