RecipesBreakfast and Brunch

Smoked Paprika and Chorizo Hash Recipe

A delicious brunch recipe from food blogger Niki of nikibakes.

Smoked Paprika and Chorizo Hash Recipe
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Ingredients

For the recipe:
  • 2 cloves garlic, crushed
  • 1 teaspoon smoked paprika
  • ½ teaspoon himalayan sea salt
  • ½ teaspoon cracked black pepper
  • 2 sweet potatoes, peeled and chopped into cubes
  • 100g baby spinach, washed thoroughly
  • 1 red bell or pointed Ramiro pepper, sliced thinly
  • 2 tablespoons coconut oil
  • 100g chorizo, sliced
  • 2 tablespoons coconut yoghurt, for garnishing

A delicious brunch recipe from food blogger Niki of nikibakes.uk

Prep time: 10 minutes

Cooking time: 25-30 minutes

Total time: 50 minutes

Method

01
In your saucepan gently heat 2 tablespoons of the coconut oil and keeping the heat on a steady medium- high temperature, add in your chopped sweet potatoes and turn up the heat, using your wooden spoon to coat all the cubes in the oil.
02
Spend about 5-7 minutes cooking your sweet potatoes, you don’t want them to colour too much, just to become tender. When this happens, add in your sliced red pepper and chorizo slices and cook for a further 3 minutes.
03
Add in your lovely pyramid salt, smoked paprika, cracked black pepper and crushed garlic and turn the heat down, tossing occasionally. Place the lid on top and let it cook for a final 3-5 minutes.
04
Steam your baby spinach and place onto your serving plates. Whilst it’s still warm, spoon over your delicious chorizo hash and serve with your coconut yoghurt on the side…a simply delicious and satisfying brunch.