600g sweet potatoes, diced Sweet potato sweet po-tate-toeSweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savouryâ€¦
1 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food asâ€¦
1 large red onion, thinly sliced
400g cooking chorizo sausages, skinned and crumbled
400g can chickpeas, rinsed and drained
4 large eggs Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and aâ€¦
1 green chilli, thinly sliced into rings Chilli chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from greenâ€¦
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.