Fridge Friend recipes
Sweet Potato and Chorizo Chilli Hash recipe
A smoky, spicy hash with roasted sweet potato, savoury chorizo and a hot chilli kick. It’s hearty enough for dinner, but still fits a lighter-style meal when served with plenty of greens.
30 min · Easy · Spanish-inspired Jump to method
Ingredients
- 300 g Sweet potato
- 120 g Chorizo
- 4 Eggs
- 1 tbsp Hot Chilli Sauce
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 454 kcal |
| Protein | 21 g |
| Carbohydrates | 24 g |
| Fat | 30 g |
| Saturated fat | 10.5 g |
| Fibre | 4.7 g |
| Sugar | 6.1 g |
| Sodium | 1600 mg |
Why this works
A hearty, protein-containing breakfast-style dish that is relatively high in fat and sodium, with moderate carbohydrate from sweet potato.
Vitamin A from sweet potato. Sweet potato provides beta-carotene, which supports normal vision, skin and immune function.
High sodium and saturated fat. Chorizo and the added salt make this dish notably salty, while chorizo and eggs contribute a high saturated fat content.
Protein-rich eggs and chorizo. Eggs and chorizo provide a useful protein hit, making the dish more filling and supportive of muscle maintenance.
Method
- Peel and dice the sweet potato into small cubes, then simmer in salted water for 8 minutes until just tender; drain well.
- Fry the chorizo in a dry pan until it releases its oil, then add the sweet potato and cook until lightly crisped.
- Stir through the hot chilli sauce and season with salt and black pepper.
- Make two small wells in the hash, crack in the eggs and cook until the whites are set but the yolks are still runny.
- Serve hot straight from the pan.
Prefer the classic version? Sausage and Mushroom Breakfast Hash
Other Sweet Recipes
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