Sweet potato, chickpea & chorizo hash

10-30 minutes 30-60 minutes 4 servings 800 kcal or less chickpea recipes chorizo recipes comforting recipes easy recipes latin american mains mexican recipes one-pot recipes one-pots quick sausage sausages spanish recipes spicy baked eggs spicy recipes

N/A

Source

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

Method

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.