Sweet potato and spring green hash

Name: Sweet potato and spring green hash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 450 g sweet potatoes, dice; 1 tbsp sunflower oil; 1 large red onion, thinly sliced; 2 courgettes, diced; 500 g pack essential spring greens, finely shredded; 400 g essential chick peas, drained and rinsed; 2 tbsp Cooks’ Ingredients ruby rose harissa paste (approx. 1-2 tbsp); 1 red chilli, thinly sliced into rings

Serving includes a poached egg on top, which gives added protein and vitamin D.

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Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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450g sweet potatoes, dice
1 tbsp sunflower oil
1 large red onion, thinly sliced
2 courgettes, diced
½ x 500g pack essential spring greens, finely shredded
400g essential chick peas, drained and rinsed
2 tbsp Cooks’ Ingredients ruby rose harissa paste (approx. 1-2 tbsp)
1 red chilli, thinly sliced into rings

Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.
Meanwhile, heat the oil in a large non-stick frying pan and cook the onion and courgettes for 5 minutes until softened. Add the spring greens, sweet potatoes and chick peas, and cook for 5 minutes more.
Roughly break up the mixture with a fork and spoon over the harissa paste. Flatten down lightly and cook for a further 8 minutes, without stirring, until cooked through, crispy and golden on the bottom. Divide between plates and scatter with fresh chilli.