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Sweet potato, chickpea & chorizo hash

Ingredients

  1. Step 1 600g sweet potatoes , diced
  2. Step 2 1 tbsp sunflower oil
  3. Step 3 1 large red onion , thinly sliced
  4. Step 4 400g cooking chorizo sausages , skinned and crumbled
  5. Step 5 400g can chickpeas , rinsed and drained
  6. Step 6 4 large eggs
  7. Step 7 1 green chilli , thinly sliced into rings
Sweet potato, chickpea & chorizo hash
Calories: 783 Carbohydrate: 49 g Protein: 34 g Fat: 52 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 4

TAGS

Dinner Main course Mexican Josh Eagleton 10-30 minute 30-60 minute 4 serving 800 kcal or less chickpea Chorizo Comforting Easy Good Food latin american Main Mexican One-pot One-pot Quick sausage sausage Spanish Spicy baked egg Spicy

Directions

  1. 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.
  2. 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.