Morning Banana Cinnamon Pancakes
6th April 2015
Feta and Semi-Dried Tomato Omelette
6th April 2015
Ingredients
- 1 tsb coconut oil plus extra for frying
- 80 g spicy chorizo sausages, cut into small pieces (see tip below)
- 1 onion, finely chopped
- 100 g ready prepared kale (2 good handfuls)
- 400 g leftover cold sweetpotatoes, roughly chopped
- 1/2 tbsp paprika (optional) or 2 tbsp turmeric
- 2 eggs
Servings:
Instructions
- Heat the oil in a medium frying pan, and add the chorizo and onion.
- Fry for about 8 minutes, until the chorizo is golden and has released its orange oils, and the onion is soft.
- Turn up the heat, tip in the kale and stir fry for 1 min until wilting.
- Stir in the potatoes, paprika, turmeric and some seasoning, fry everything together for another 5 minutes or until the potatoes are hot through and the kale is tender.
- Scrape the bottom of the pan now and again for those all important crispy bits.
- Meanwhile poach the eggs then  serve on the top of the hash.
- Enjoy!
