• 4servings
  • 20minutes
  • 783calories

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Nutrition Info . . .

VitaminsH, C, E, P
MineralsFluorine, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 600g sweet potatoes , diced

  2. 1 tbsp sunflower oil

  3. 1 large red onion , thinly sliced

  4. 400g cooking chorizo sausages , skinned and crumbled

  5. 400g can chickpeas , rinsed and drained

  6. 4 large eggs

  7. 1 green chilli , thinly sliced into rings

Instructions Jump to Ingredients ↑

  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.

  3. 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.


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