Sweet potato, chickpea & chorizo hash

Sweet potato, chickpea & chorizo hash

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(27 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Bypass the washing-up with this spicy one-pot dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
783
protein
34g
carbs
49g
fat
52g
saturates
19g
fibre
8g
sugar
14g
salt
4.97g

Ingredients

  • 600g sweet potatoes, diced
  • 1 tbsp sunflower oil
  • 1 large red onion, thinly sliced
  • 400g cooking chorizo sausages, skinned and crumbled
  • 400g can chickpeas, rinsed and drained
  • 4 large eggs
  • 1 green chilli, thinly sliced into rings

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Method

  1. Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
  2. Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.

Recipe from Good Food magazine, September 2010

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Comments

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imelda's picture
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I also added a tin of beans as per the suggestions below - and some tomato puree as well as some small red and yellow peppers and this was delicious and well received by even the fussiest member of our household. I will definitely make it again.

annacocoa's picture
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We loved it! After reading the comments below, I added 1 garlic clove and some tomato puree.
I made these with the sweet potato and chorizo quesadilla's. Will definitely make this hash again, it is so easy and tasteful!

charrisonwebb29's picture

WOW! Loved this. Went down really well with my family and we ate every last bit. Only problem was i didnt have a big enough dish that i could cover and that would fit in the hob, but i just had to keep turning it, just took a bit longer than i thought it would. Delicious!

lorriloo's picture

Added a tin of baked beans instead of chickpeas, 2 cloves of chopper garlic and a sprig of thyme in with the onions. It went down an absolute treat. I only had 260g of cooking Chorizo so I cut it into rough chunks and left it under the grill a little longer.

It had a sweet hit to it and it was beautiful, great for Halloween or Bonfire Night, I've been told I must cook this again.

jaysterhowl's picture

This is a tasty, simple and quick recipe that requires little prep. I use half sweet potato and half white potato as I think it is far too sweet otherwise. It can be quite rich so I serve it with a salad on the side with plenty of fresh tomatoes. I also omit the eggs.

gfwoman's picture
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I made this meal tonight and it was very well received. I added a few squirts of tomato purée and a little water when cooking the chickpeas and sweet potato through and grinded in some spices (mustard seeds, dried chilli and white pepper) to give it a little bit more of a kick. The eggs really top off the meal well and the green chilli was a good topping.

pamonline's picture
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Thought it was a little bit dry - maybe some chopped tomatoes would help. Eggs were lovely - added them and baked in oven for 5 mins

suissecook's picture

I made this for supper and also added two large handfuls of chopped fresh tomatoes and three cloves of garlic. I have to say it did rather look like a campsite breakfast but my sons loved it and said it would be great for a hangover cure! I would fry/poach the eggs separately if I made it again but I doubt that I will. Good student food though.

trevfi's picture

Really nice - add garlic and red wine. Don't let the eggs cook for too long - grill the top before adding the eggs.

traciekan's picture

i cooked till the egg stage then froze and reheated when i was ready for it adding eggs at last min as above. froze perfectly

missycharlie's picture
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Definitely need to eggs to be runny to add a 'sauce'. Think the ratio of sweet pot to chorizo was stingy so would add a bit more potato and less chorizo next time, would make it a tiny bit healthier too.

bluewings2's picture
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I just made this and it went down very well!
I read the comments before starting and took the advice to add garlic and tomatoes and I'm glad I did - it made it very flavoursome and wasn't dry at all.
I was dubious about adding the eggs but it worked well. I didn't want to use our grill, so I fried the eggs on top of the hash and put the lid on the pan for a few minutes instead and that was just as good :)

positivelythrifty's picture
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We made this for dinner last night but also added a tin of tomatoes as my husband likes a "sauce", it was so yummy! Can't wait to have it again! =D

dorottyabotta's picture

I put a blob of sour cream when serving and it makes it juicer. We love this one and made it many times in the past. Cheap, quick, easy. Perfect for mid week dinner.

tonyb1964's picture
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Felt this was a little bit dry so I added a tin of chopped tomatoes and some garlic.
Fed three people and they cleared their plates!!!!!

fiona_morris's picture
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fantastic meal after a long day at work when you want tea NOW!!

thommich's picture
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Ok. A bit dry, needed more seasoning or garlic as suggested above. If made again, it would need some modifications.

stormyraincloud's picture
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This is delicious. I added some garlic, the recipe seems to have left this out :)
I didn't add chilli, didn't have any, but added bell peppers instead.
Also didn't add the egg, I think there is plenty of protein etc already, so didn't need it. I may add them sometime when I make it, depends :)
Really nice.

beautifuljulie's picture
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AMAZING!!!!

catrinwyn's picture
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Made it last night. We all loved it. Will definately make again!

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