With Fullgreen’s Sweet Potato Rice, you can cook this dish in minutes! Perfect for brunch.
The eggs don’t need much time in the oven – if you want the yolks nice and runny leave it under the grill for no longer than a couple of minutes.
Cooking Time (includes preparation time): 20 Minutes
1 Lemon - £0.35
8 Eggs - £0.89
Pack of Goat’s Cheese - £1.60
Bunch of Mint - £0.70
Chorizo - £2.00
1 Brown Onion - £0.16
2 x 200g Packs of Fullgreen Sweet Potato £4.00
Total Cost - £9.70 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Finely slice your onion. Break your chorizo ring into bitesize chunks.
Get a large frying pan on the heat. Add your chorizo, and cook on a medium heat so the fat renders out. As it starts to get crispy, add your onions. Fry until soft, and then add your Fullgreen Sweet Potato Rice.
Mix it all in, and then add a handful of chopped mint and the juice of a lemon. Season with salt and pepper, and then flatten out your mix. Turn the heat up and cook for a minute to allow the bottom to get crispy.
Turn off the heat, and make 8 little dips in the hash. Add your eggs to the dips, and then dollop on some goat’s cheese. Place the hash under the grill for 2-3 minutes until the eggs are cooked. Serve with any leftover mint leaves. Enjoy!