Some times store cupboard brunches can be hit or miss, Especially when you are short on crutial incrediaents. Thankfully this one is a winner. This a chickpea and sweet potato hash Clarence Court Braddock White duck egg. Pretty snazzy cupboard brunch if i can say myself. Though what made it next level was the Bloody Ben's Bloody Mary Mix I used to season it with. Instead of adding any seasoning or spices I added a couple of glugs of Bloody Bens to the hash and a splodge on the egg for good measure.
1 large sweet potatoes, peeled and cubed into 1-inch cubes
6 tbs olive oil
1 yellow onion chopped
2 cloves garlic, chopped
2 links of cooking chorizo
1 tin of chickpeas drained
2 handfuls of fresh spinach
2 tbs of Bloody Ben's Bloody Mary Seasoning
2 Clarence Court Braddock White Duck Eggs
Add the sweet potatoes to a pan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
Meanwhile, heat 2 tablespoons oil in a large frying pan over medium-high heat. Add the chorizo, onions and garlic. Gently saute until the chorizo has rendered the fat and the onions are tender and lightly golden. This should take 5 to 6 minutes. Then remove to a bowl.
Add a bit more oil to the frying pan, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender and beginning to loose some shape which should take about 5 minutes. Add the chickpeas and the Bloody Bens seasoning. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes.
At this point you are gonna want to fry your eggs in a separate frying pan.
Once your potatoes have gone crispy remove from the heat and add the spinach and chorizo mix back to the hash. The residual heat will wilt the spinach to perfection.
Separate the hash onto serving plate. Top with fried egg and sprinkle a splodge of Bloody Bens on the egg for more kick.