If you are after a sturdy breakfast or lunch, this dish is definitely it. Perfect for a late morning brunch, this sweet potato, ‘Nduja and chickpea hash will definitely keep you full for a while . The original recipe from BBC Good Food uses chorizo which I changed up for ‘Nduja because I had some leftover to use up. However it works well with either one you chose, with the chorizo adding a bit more in terms of texture. I also found the original recipe to be a bit dry, so I’ve added a bit of tomato puree and hot sauce to make it a bit spicier. Link to original recipe below.
Sweet potato, ‘Nduja and chickpea hash
Serves 4 | Prep 10 mins | Cook 30 mins | Easy
- 600g sweet potatoes, pealed and diced;
- 1 tbsp sunflower oil;
- 1 large red onion, thinly sliced;
- 100g ‘Nduja or 400g cooking chorizo sausages, skinned and crumbled;
- 1 tbsp tomato puree;
- 1-2 tbsp Bonnie Sauce Co’s Fiery Scotch Bonnet hot sauce, or alternative – optional for those who like it hot!
- 400g can chickpeas, rinsed and drained;
- 4 large eggs;
- 1 green chilli, thinly sliced into rings.
Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and ‘Nduja or chorizo for 5 mins until softened. Add the tomato puree and hot sauce (if using) and stir well. Add the sweet potatoes and chickpeas and cook for 5 mins more. Season to taste. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.
Original recipe from BBC Good Food, issue September 2010, available here.