For this recipe, you'll need a Sunbeam SteamFry Air Fryer + Steam.
You will need:
- 2 large, sweet potatoes (approx 1kg), peeled and diced into bite sized chunks.
- 1 heaped tsp smoked paprika
- 1 tsp cumin
- 1½ Tbsp vegetable oil
- 1 large red onion, diced chunky
- 2 cloves of garlic, peeled and sliced
- 200g chorizo, skinned and diced
- 3 large, good quality eggs
- 200g baby spinach leaves
- Salt and pepper to taste.
- To serve, optional – sliced avocado, pea shoots, chilli flakes and sour cream.
Let's make it:
Step 1:
Remove the tray from the base of your air fryer drawer, ensure the water tank is full and the drip tray is empty.
Step 2:
Place the prepared sweet potato into the air fryer drawer along with the paprika and cumin, drizzle over the oil and give the contents a good shake to coat the potato.
Step 3:
Cook on Air Fry 200°C for 15 mins, shaking a couple of times throughout the cooking process to encourage even cooking and browning.
Step 4:
Whilst the Hash is cooking, soft boil the eggs. Lower gently into simmering water and set a timer for 6 minutes. Plunge the eggs into a bowl of iced water as soon as the time has elapsed, to stop them over cooking, allow to cool slightly before peeling.
Step 5:
Continue cooking the hash. Add the onion to the potato in the drawer and cook for a further 6-7 mins, 200°C, again shaking half way through.
Step 6:
Scatter over the sliced garlic and chopped chorizo.
Step 7:
Do not mix this in at this stage. Select a further 10 mins at 200°c and once the half way mark has reached give the contents and good stir or shake.
Step 8:
Allow to finish cooking.
Step 9:
Open the drawer, add the spinach and pat down. Select Steam and a time of 2 minutes.
Step 10:
Once the hash has finished cooking, give it a good stir, adjust the seasoning if necessary and serve in individual bowls, garnished with the egg and a choice of toppings.
