Here is how my sweet potato, chickpea & chorizo hash turned out:
|Sweet potato, chickpea and chorizo hash.|
|Sweet potato, chickpea & chorizo hash.|
Recipe for sweet potato, chickpea & chorizo hash.
600g sweet potatoes, diced
1 tbsp sunflower oil
1 large red onion, thinly sliced
400g cooking chorizo sausages, skinned and crumbled
4 large eggs
1 green chili, thinly sliced into rings
1) Boil the sweet potatoes for 8 minutes until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 minutes until softened. Add the sweet potatoes and chickpeas and cook for 5 minutes more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 minutes, 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 minutes until the whites are set. Sprinkle with chili to serve.