For those outside of New Zealand, kūmara is the Māori word for sweet potato. Feel free to use sweet potato or a combination of sweet potato and potato.

I used fresh chorizo sausages made from free range pork. You can substitute this with any well spiced sausage. Do not substitute with dried or cured chorizo.

Chorizo kumara hash

10 mins prep  |  20 mins cook
Difficulty: Easy  | Serves 2

Ingredients

• 2 kūmara (sweet potato)
• 2 tablespoons olive oil
• 3 fresh chorizo sausages
• half an onion, diced
• 1 garlic clove, chopped
• 1-2 tablespoons tomato paste
• 2 handfuls baby spinach
• To serve: fried eggs and buttered toast

Preparation

1. Peel kūmara and cut into 2-3cm cubes. Place in a saucepan of boiling water and simmer for 10-12 minutes until tender. Drain and reserve.
2. In the meantime, place a heavy skillet or sauce pan on high heat and add olive oil. Make a vertical cut down each chorizo sausage, pulling out the sausage meat and discard the casings. Add to hot pan, breaking up the sausage meat into pieces using a wooden spoon. Add onion and garlic and stir to combine. Sauté for 5 minutes until browned.
3. Once kūmara is cooked and drained, add to the pan. Cook for a further 5 minutes, stirring to ensure even cooking. Stir in tomato paste and baby spinach. Season with salt and pepper to taste.
4. Serve on buttered toast topped with a fried egg or two*.

* I’m a one toast, one egg, kind of girl. The Koala is two toasts, two eggs, kind of guy. This recipe is an approximation, I’m sure you know how many fried eggs and how many slices of toast you want.