Pastrami and Sweet Potato Hash
This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet
Method
Based on 4 servings, adjust as needed.
Step 1
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.
Step 2
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.
Step 3
Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
Step 4
Bring a large pan of water to a simmer on a medium heat for the eggs. Take the sweet potatoes out of the oven, add to the onion pan and stir.
Step 5
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.
Step 6
Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.
- Ingredients
- Based on 4 servings
-
4 Eggs, poached 1x Sainsbury's British Free Range Eggs Medium x6 -
1 Red Onion, halved and thinly sliced 1x Sainsbury's Red Onions Loose -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
1 tbsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
4 Slices Pastrami, cut into strips 1x Sainsbury's Lightly Seasoned Cooked British Beef Brisket Pastrami, Taste the Difference 120g -
800g Sweet Potatoes, peeled and cut into 1.5cm chunks 1x Sainsbury's Sweet Potato 1.25kg -
6 Thyme sprigs, leaves picked 1x Sainsbury's Bunched Thyme 20g -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
small pack Flat Leaf Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g