Pastrami & sweet potato hash

• sweet potatoes↗800g g

  peeled and cut into 1.5cm chunks

• olive oil↗2 tbsp tbsp
• smoked paprika↗1 tbsp tbsp
• large red onion↗1

  halved and thinly sliced

• garlic cloves↗2

  finely chopped

• thyme sprigs↗6

  leaves picked

• slices pastrami↗4

  cut into strips

• eggs↗4
• flat-leaf parsley↗small pack

  chopped

Step-by-step instructions

1. 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.

2. 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.