Sweet Potato & Chorizo Hash – Eat Healthy for Less
Time: 30 mins
£1.50 per serving
Sweet potatoes are super filling an a fantastic source of vitamin A. Unlike white potatoes, sweet potatoes are included as one of your five a day. This dish has poached eggs as a great source of protein and chorizo for some added smoky flavour. Let us know if you have a go at this dish and tag us in picture on Facebook and Instagram.
Nutritional Information (per serving): Calories 471kcals; Carbohydrates 32.5g; Dietary Fibre 7.2g; Total Fat 25.7g; Sat Fat 8.3g; Protein 23.9g; Salt 2.1g.
- 350g sweet potatoes, peeled and diced
- 350g butternut squash, peeled, deseeded and diced
- 2 red onions, diced
- 200g chorizo, roughly cut into chunks
- 1 lemon, zested
- 4 large free-range eggs
- 4 spring onions, sliced
Bring a large pan of water to the boil, add the squash and sweet potato and cook for 6-7 minutes until just tender. Drain and leave for a few minutes to steam dry.
Meanwhile, heat a large non-stick frying pan with a splash of oil and gently fry the onions for 8 minutes to soften. Add the chorizo and cook, stirring, for 3-4 minutes to brown. Add the cumin and lemon zest and stir for a minute or so more.
Add the squash and sweet potato to the frying pan with salt and black pepper, then fry on a medium-high heat for 5-6 minutes, pressing the mixture down gently with the back of a spoon to let it brown.
Meanwhile, pour a hot kettle of water into the pan you boiled the veg in. Bring up to a bare simmer, swirl the water and gently break in 2 eggs. Poach for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 2 eggs.
Top the hash with the poached eggs and scatter with the spring onions, salt and freshly ground black pepper.