Ingredients

• ·1 large sweet potato (~400g), peeled and diced into ½-inch cubes
• ·450g (1 lb) ground pork or unsweetened pork sausage
• ·1 red bell pepper, diced
• ·½ yellow onion, diced
• ·2 cloves garlic, minced
• ·1 tsp smoked paprika
• ·½ tsp ground cumin
• ·Sea salt and black pepper
• ·2 tbsp avocado oil
• ·4 eggs, to serve on top (optional)
• ·Fresh flat-leaf parsley, to garnish

Instructions

1. 1 Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium-high heat. Add the sweet potato cubes and cook, stirring occasionally, for 12–15 minutes until golden and tender. Season with salt, transfer to a plate, and set aside.
2. 2 Add the remaining tablespoon of oil to the skillet. Add the ground pork and cook, breaking it up with a wooden spoon, for 5–6 minutes until browned all over.
3. 3 Add the onion and bell pepper. Cook 4–5 minutes, stirring occasionally, until softened.
4. 4 Stir in the garlic, paprika, cumin, salt, and pepper. Cook 1 minute more until fragrant.
5. 5 Return the sweet potato to the pan. Stir everything together and cook 2–3 minutes to meld the flavours.
6. 6 Optional egg topping: Make 4 wells in the hash, crack in the eggs, cover the pan, and cook 3–4 minutes for soft yolks or 5–6 minutes for set yolks.
7. 7 Garnish with fresh parsley and serve straight from the skillet.