Spinach with chilli & lemon crumbs
Wilt fresh greens then serve with crispy breadcrumbs, chilli and garlic for a low-fat, healthy side dish
Pastrami & sweet potato hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g sweet potatoespeeled and cut into 1.5cm chunks
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 large red onionhalved and thinly sliced
- 2 garlic clovesfinely chopped
- 6 thyme sprigsleaves picked
- 4 slices pastramicut into strips
- 4 eggs
- small pack flat-leaf parsleychopped
Nutrition: per serving
- kcal423low
- fat13g
- saturates3g
- carbs59g
- sugars31g
- fibre11g
- protein13g
- salt0.7g
Method
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. 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. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
step 2
Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. 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. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.
