Name: Sweet potato, chickpea & chorizo hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
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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Sweet potato, chickpea & chorizo hash

Sweet potato, chickpea & chorizo hash

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.50 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal783
fat52g
saturates19g
carbs49g
sugars14g
fibre8g
protein34g
salt4.97g

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.

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.50 ratings

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