Pork and Sweet Potato Hash

Step 1. 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.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. 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.