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Sweet potato and spring green hash

Sweet potato and spring green hash

By Adrian Strauss
20’ Prep time
20’ Cook time
40’ Total time
389 Calories
4 Serving

Summary

Serving includes a poached egg on top, which gives added protein and vitamin d.
Adrian Strauss 0 Followers

Step by Step

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Step 1

Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.
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Step 2

Meanwhile, heat the oil in a large non-stick frying pan and cook the onion and courgettes for 5 minutes until softened. Add the spring greens, sweet potatoes and chick peas, and cook for 5 minutes more.
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Step 3

Roughly break up the mixture with a fork and spoon over the harissa paste. Flatten down lightly and cook for a further 8 minutes, without stirring, until cooked through, crispy and golden on the bottom. Divide between plates and scatter with fresh chilli.

Ingredient

  • Red chilli
    Red chilli
    1
  • Courgettes
    Courgettes
    2
  • Cooks’ ingredients ruby rose harissa paste
    Cooks’ ingredients ruby rose harissa paste
    2 tbsp
  • Large red onions
    Large red onions
    1
  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Essential chick peas
    Essential chick peas
    400 grams
  • Sweet potatoes
    Sweet potatoes
    450 grams
  • Essential spring greens
    Essential spring greens
    500 grams

Nutrition Facts

View nutrition facts
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