Sweet Potato & Chorizo Hash with Cooling Greek Yoghurt recipe

Method

1. Peel the sweet potato and cut it into small 1 cm cubes. Finely slice the onion and crush the garlic.
2. Heat a large frying pan over a medium heat and add the chorizo sausages. Cook until browned and the fat starts to render, turning as needed.
3. Remove the chorizo sausages to a board, slice them into rounds, and return them to the pan with the onion. Cook for 4-5 minutes until the onion softens.
4. Add the sweet potato cubes, butter, a pinch of salt and black pepper. Stir well so everything is coated in the spicy chorizo fat and butter.
5. Cook for 12-15 minutes, stirring regularly, until the sweet potato is tender and lightly crisp at the edges. If the pan starts to catch, add a small splash of water.
6. Stir in the garlic for the last 1 minute of cooking so it becomes fragrant without burning.
7. Mix the Greek yoghurt with a little hot sauce and a pinch of salt. Spoon the hash onto plates and drizzle over the yoghurt sauce, then finish with extra hot sauce if you like.