Sweet potato and bean hash with chorizo
This sweet potato and bean hash with chorizo is a hearty yet simple dish – the perfect meal for a lazy weekend lunch or a busy midweek supper. Add a fried or poached egg and you’ll have a hearty brunch! Serve it with crusty bread.
Ingredients
Method
- Peel the sweet potatoes and dice, then cook in a pan of boiling water for about 10 minutes, until tender.
- Meanwhile, slice the leeks and cut the sausage into small cubes. Cut the chilli in half, remove the seeds and chop.
- Heat a little oil in a frying pan. Add the chorizo, leek and chilli. Gently fry for about 5 minutes, until the chorizo has released its fat and the leek has softened.
- Drain the cooked sweet potatoes and the canned beans. Add these to the frying pan and cook for 5 minutes.
- Using a fork or potato masher, mash the mixture roughly and press down into a flat cake. Cook for another 5 minutes until golden and slightly crispy on the bottom.
- Meanwhile, if you like, make some poached or fried eggs in another pan. Serve hot.