Sweet potato, chickpea & chorizo hash

• sweet potatoes↗600g 600g

  diced

• sunflower oil↗1 tbsp 1 tbsp
• large red onion↗1 1

  thinly sliced

• cooking chorizo sausages↗400g 400g

  skinned and crumbled

• can chickpeas↗400g 400g

  rinsed and drained

• large eggs↗4 4
• green chilli↗1 1

  thinly sliced into rings

Step-by-step instructions

1. 1

   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 chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. 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.

2. 2

   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.