This is one of those perfect all rounder recipes which can be enjoyed for breakfast, lunch or dinner. Providing a delicious hit of flavour, it is so simple and easy to make, you can pretty much use whatever vegetables you’ve got handy in the fridge or pantry. This recipe is gluten free and can be made either vegetarian or vegan. We’ve topped ours with chorizo, but this can be omitted for a vegetarian recipe. You can also use tofu scramble instead of eggs to make it totally vegan friendly.
To create the delicious Smokey BBQ taste, we’ve used the mouth-watering flavours of our Morlife Smokey Barbeque SuperDip Mix. Providing a delicious blend of nutritious superfoods, our Smokey Barbeque Dip contains Beetroot, Goji and Chia Seeds. It provides antioxidants, is gluten free and contains no additives. Originally we created the mix to be enjoyed with yoghurt or hummus as a dip but we love just how versatile it can be used as a seasoning or spice mix!
Prior to starting, steam the diced sweet potatoes until they are soft, this method created that perfect texture where the potatoes will be firm on the outside but soft and fluffy in the inside. Once steamed, set them aside whilst you chop up your vegetables. We used brown onion but red onion would also work deliciously in this recipe. Ad oil to a saucepan and ensure it is hot before adding your onion, fry the onions until translucent (this should take around 2-3 minutes) then add the steamed sweet potato. Allow 5 minutes for the skins to get a delicious crispy texture before flipping. This is where you can add the Smokey Barbeque SuperDip. We added 3 tbsp as we like a strong flavour, but you can add a little less if you wish. Chili powder would also be a great addition if you like a hint of spice. When you flip the sweet potatoes, they will flatten out a little and will have that perfect ‘smash’ texture you are after.
While your vegetables are cooking, prepare your eggs. To get those perfect brunch style eggs you find when you go out, what you can do is line a coffee cup with a large square of cling wrap. Crack the egg into the cling wrap then take the edges and twist them to condense the egg into a ball. This just allows the egg to poach in a circular shape so that when you cut into it, the yolk will be right in the centre of the egg! Add the eggs into boiling water and poach for 2-3 minutes depending on how you like your eggs (3 minutes will give you a runny yolk, or if you like your eggs hard boiled, leave for 5 minutes then allow to sit in the hot water for another 5 minutes).
Once your potato hash is cooked and your potato is nice and crispy, you can add your eggs. You can also add chorizo sausage for more flavour (simply grill it on a pan for around 3 minutes each side).
Serve your Smokey BBQ Hash straight from the pan, topped with fresh chives.
SMOKEY BBQ CHORIZO HASH & EGGS
PREP & MAKE TIME: 40 mins
2 medium sweet potatoes, peeled & diced into small cubes*
2-3 tbsp olive oil
1 brown onion, chopped
2-3 tbsp Morlife Smokey Barbeque SuperDip Mix
1 tbsp vinegar
1 bunch chives, chopped
1 chorizo sausage, sliced
STEP BY STEP
- Steam the sweet potato until soft, set aside.
- In a medium saucepan, heat olive oil and sauté onions on medium heat until translucent, add the sweet potato, chorizo and the Smokey Barbeque SuperDip Mix; simmer on low heat.
- In a large pot of boiling water, add vinegar and glad wrapped eggs to poach for a couple of minutes.
- Unwrap and serve the eggs in the pan with the hash and top with chives and chorizo pieces.
*Take out the sweet potatoes for Keto version!