- 600g sweet potatoes, diced
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 large red onion, thinly sliced
- 400g cooking chorizo sausages, skinned and crumbled
- 400g can chickpeas, rinsed and drained
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 green chilli, thinly sliced into rings
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
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.
Chorizo with sweet potato & chickpea puréeBoil 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.