Pork and Sweet Potato Hash

Soften the onion

Heat the olive oil in a large, heavy-bottomed skillet or frying pan over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, for 5 minutes until softened and just starting to turn golden at the edges.

Cook the sweet potato

Add the diced sweet potato to the pan and stir to coat in the oil. Pour in 3–4 tablespoons of water, then cover with a lid and cook for 8–10 minutes, stirring once or twice, until the sweet potato is just tender when pierced with a fork. Remove the lid and let any remaining water evaporate.

Brown the pork

Push the vegetables to the sides of the pan and increase the heat to medium-high. Add the pork mince to the center and press it into an even layer. Let it sear undisturbed for 2 minutes to develop some color, then break it up with a wooden spoon and cook for another 4–5 minutes, stirring occasionally, until no pink remains and the pork is starting to crisp in places.

Add the pepper and spices

Stir in the diced bell pepper and smoked paprika, mixing everything together. Cook for a further 4–5 minutes until the pepper has softened slightly and the hash is golden and fragrant. Taste and season generously with salt and black pepper.

Serve

Spoon the hash into bowls or onto plates. Serve as is, or top each portion with a fried egg and a simple green salad on the side.