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Vegetable hash with chorizo and poached eggs
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600g sweet potatoes, peeled and diced
1x olive oil spray
1 large leek, thinly sliced
60g Cooks’ Ingredients diced chorizo
1 red chilli, seeded and thinly sliced
400g tin essential Waitrose cannellini beans, drained
1. Cook the sweet potatoes in a pan of boiling water for 8 -10 minutes, until tender, then drain well.
2. Meanwhile, spritz a large frying pan with oil. Add the leek, chorizo and chilli, and cook for 5 minutes, until softened.
3. Add the sweet potatoes and cannellini beans to the pan and cook for 5 minutes. Break up the mixture with a fork then fl atten lightly to form a cake. Cook for a further 5-8 minutes, without stirring, until the hash is golden on the bottom.
4. Meanwhile, poach the eggs until set to your liking. Break up the hash, spoon onto plates and top each with a poached egg.
Typical values per serving:
This recipe was first published in October 2012.