Search
Spin the wheel

Sweet potato, chickpea & chorizo hash

  • 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 savoury…
  • 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 as…
  • 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 a…
  • 1 green chilli, thinly sliced into rings Chilli chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
  • 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.