Vickys Chorizo and Sweet Potato Hash, GF DF EF SF NF
Vickys Chorizo and Sweet Potato Hash, GF DF EF SF NF

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys chorizo and sweet potato hash, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Chorizo and Sweet Potato Hash, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Vickys Chorizo and Sweet Potato Hash, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys chorizo and sweet potato hash, gf df ef sf nf using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chorizo and Sweet Potato Hash, GF DF EF SF NF:
  1. Make ready 2 sweet potatoes, peeled, cut into rounds then diced
  2. Make ready spray oil
  3. Prepare 200 g chorizo, sliced thickly then halved
  4. Get 4 spring onions, finely sliced
  5. Get 200 g tinned sweetcorn
  6. Get 200 g baby spinach leaves
  7. Take fresh coriander to garnish
Steps to make Vickys Chorizo and Sweet Potato Hash, GF DF EF SF NF:
  1. Preheat the oven to gas 6 and line an oven tray with foil
  2. Spread the sweet potato out, spray with the oil and season with a little salt & pepper. Bake for 15 minutes
  3. Turn over and bake a further 10 minutes
  4. Meanwhile, put a frying pan over a medium heat and add the spring onion and chorizo for 2 minutes. Chorizo will release it's own oil so you don't need to add any to the pan
  5. Turn the heat down to medium-low and add in the sweetcorn and spinach, cooking until the spinach has wilted and the sweetcorn has warmed through
  6. Toss the sweet potato in and mix together gently
  7. Divide between serving plates, sprinkle with chopped coriander and serve with your favourite hot sauce - I love sweet thai chilli sauce on mine

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