Pastrami & sweet potato hash

This easy, meaty one-pot makes a no-fuss weeknight dinner – perfect if you need to follow a gluten-free diet

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 423
  • fat 13g
  • saturates 3g
  • carbs 59g
  • sugars 31g
  • fibre 11g
  • protein 13g
  • salt 0.7g


  • 800g sweet potatoes, peeled and cut into 1½ cm chunks
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 large red onion, halved and thinly sliced
  • 2 garlic cloves, finely chopped
  • 6 thyme sprigs, leaves picked
  • 4 slices pastrami, cut into strips
  • 4 eggs
  • small pack flat-leaf parsley, chopped


  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.

  2. Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.

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