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Sweet potato, chickpea & chorizo hash

Sweet potato, chickpea & chorizo hash

Rating: 4 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal783
fat52g
saturates19g
carbs49g
sugars14g
fibre8g
protein34g
salt4.97g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 4 out of 5.44 ratings

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