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Sweet potato, chickpea & ham hash
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350g pack Waitrose Diced Butternut & Sweet Potato
1 tbsp oil
1 onion, chopped
1 tsp sweet smoked paprika
400g can chickpeas, drained and rinsed
180g pack Waitrose
Pulled Ham Hock
2 tbsp chopped parsley
2 medium essential Waitrose Eggs
1. Cook the butternut and sweet potato in boiling water for 7 minutes then drain.
2. Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 minutes. Add the paprika then the sweet potato mix and pan fry for a further 3 minutes.
3. Add the chickpeas and ham, cover and cook for 1-2 minutes. Crush roughly with a potato masher then season to taste and sprinkle over the parsley.
4. Poach the eggs and serve on top of the hash.
Typical values per serving:
This recipe was first published in December 2015.