Sweet potato and spring green hash
Waitrose and Partners

Sweet potato and spring green hash

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

4 out of 5 stars(1) Rate this recipe
  • 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


  1. Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.

  2. 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.

  3. 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.

Cook’s tip

Top the dish with a poached egg for added protein and vitamin D.


Typical values per serving when made using specific products in recipe


1,633kJ/ 389kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating