Sweet potato, chickpea & chorizo hash

Sweet potato, chickpea & chorizo hash

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

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.
Try

Chorizo with sweet potato & chickpea purée

Boil the sweet potatoes for 10 mins, add the chickpeas and cook for 5 mins more until both are very tender. Drain well, add a splash of oil and whizz to a purée in a food processor or with a hand blender. Fry the whole chorizo sausages and sliced onion together and serve on top of the purée.

Per serving

783 kcalories, protein 34g, carbohydrate 49g, fat 52 g, saturated fat 19g, fibre 8g, sugar 14g, salt 4.97 g

Recipe from Good Food magazine, September 2010.

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Latest comments and suggestions

Results 21-26

  • Binder photo scrummy

    31 August 2012

    scrummy commented on this recipe

    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

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  • Binder photo fiona

    11 September 2012

    fiona commented on this recipe

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

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  • Binder photo Linda

    27 September 2012

    Linda commented on this recipe

    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.

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  • Binder photo dusicka

    27 October 2012

    dusicka rated this recipe

    5 stars

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  • Binder photo Pam's Pantry

    07 December 2012

    Pam's Pantry rated and commented on this recipe

    3 stars

    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

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  • Binder photo GF Woman

    10 May 2013

    GF Woman rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

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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Per serving

783 kcalories, protein 34g, carbohydrate 49g, fat 52 g, saturated fat 19g, fibre 8g, sugar 14g, salt 4.97 g

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