This supper can be adapted to suit your family – swap chorizo for bacon, sweet potatoes for normal spuds and chilli for a splash of brown sauce.
SERVES 4 – 30 minutes
– 600g/1lb 5oz sweet potatoes, diced.
– 1 tbsp sunflower oil.
– 1 large red onion, thinly sliced.
– 400g/14oz cooking chorizo sausages, skinned and crumbled.
– 400g can chickpeas, drained and rinsed.
– 4 eggs.
– 1 green chilli, thinly sliced into rings, to garnish.
Step 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.
Step 2:Heat grill to high. Break the eggs on to the hash, season, then put the pan under the grill and cook for 2–3 minutes until the whites are set. Sprinkle with chilli to serve.
Note : PER SERVING 783 kcals, protein 34g, carbs 49g, fat 52g, sat fat 19g, fibre 8g, sugar 14g, salt 4.97g