Jun 6, 2013

Sweet Potato, Chorizo & Chickpea Hash

Sweet Potato, Chorizo & Chickpea Hash

One more recipe with eggs cracked on top. Just one, I promise, this is the last one. For now. I think.

Can’t help myself, I love sumptuous dishes where the eggs are cooked along with the rest of the food making it look wonderful, plus, and this is important; you get to dip bread in runny yolks. Bread and runny yolks are always +1.

This recipe combines eggs with flavourful and smokey chorizo, mellow sweet potatoes and chickpeas with just a hint of cumin and curry. Easy and delicious.

 

Ingredients:

7 oz Spanish chorizo
1 pound sweet potatoes
1 15oz can chickpeas
1 large onion
4 large eggs
1/2 tsp ground cumin
1/2 tsp curry madras
salt and pepper
parsley for garnish
1 tbsp oil

 
Directions:

* Preheat your oven to 200C° (400F°).

Couldn’t find the orange potatoes. Not fond of their white counterparts; they oxidize too fast to my liking.

Peel and chop them and parboil them for about 8 minutes, until tender. Drain well.
Sweet Potato, Chorizo & Chickpea Hash

While the sweet potatoes are happily boiling, you peel and cube the chorizo.
Sweet Potato, Chorizo & Chickpea Hash

Chop your onion as well. Lots of chopping going on here.
Sweet Potato, Chorizo & Chickpea Hash

Rinse and drain your chickpeas.
Sweet Potato, Chorizo & Chickpea Hash

Heat the oil and sauté the onion for 3 minutes.
Sweet Potato, Chorizo & Chickpea Hash

Add the chorizo and give it another 3 minutes.
Sweet Potato, Chorizo & Chickpea Hash

Add the drained potatoes and stir well. The oil from the chorizo will flavour the potatoes.
Sweet Potato, Chorizo & Chickpea Hash

Add a good pinch of salt and pepper, and sprinkle in the ground cumin and curry.
Sweet Potato, Chorizo & Chickpea Hash

Add the chickpeas and cook everything over low to medium heat for 5 to 7 minutes.
Sweet Potato, Chorizo & Chickpea Hash

Transfer the whole shebang to an oven dish unless you can place your skillet in the oven.
Sweet Potato, Chorizo & Chickpea Hash

Here we go: crack 4 eggs on top. Man, I love this. Sprinkle a little salt on top of the eggs.
Sweet Potato, Chorizo & Chickpea Hash

 
Place in a preheated oven and bake at 200C° (400F°) for 7 to 10 minutes, until the egg-whites have set and the yolks are still runny. Garnish with parsley or coriander.
 

Serve with lots of crusty bread and a big bowl of fresh, colourful cherry tomatoes.
Sweet Potato, Chorizo & Chickpea Hash
Recipe adapted from BBC GoodFood.
 

Sweet Potato, Chorizo & Chickpea Hash
Ingredients
    7 oz Spanish chorizo
    1 pound sweet potatoes
    1 15oz can chickpeas
    1 large onion
    4 large eggs
    1/2 tsp ground cumin
    1/2 tsp curry madras
    salt and pepper
    parsley for garnish
    1 tbsp oil

Directions
    Preheat your oven to 200C° (400F°). Peel and chop the sweet potatoes and parboil them for about 8 minutes, until tender. Drain well. Rinse and drain the chickpeas. Peel the chorizo and chop it, chop the onion as well.

    Heat the oil and sauté the onion for 3 minutes before adding the chorizo and giving it another 3 minutes. Add the drained potatoes, stir well, season with salt, pepper, cumin and curry. Stir in the chickpeas and cook everything for 5 to 7 minutes over medium heat.

    Transfer everything to a casserole if you’re not using a skillet that you can place in the oven. Crack the eggs on top, season with a little salt. Place in a preheated oven and bake at 200C° (400F°) for 7 to 10 minutes, until the egg-whites have set and the yolks are still runny.

    Garnish with parsley or coriander. Serve with crusty bread and fresh cherry tomatoes.

Meal type: Main Course, Casserole
Servings: 4
Copyright: © kayotickitchen.com

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    16 Comments »

    1. 1

      AND-it is naturally glutenvrij!

      Heather on Jun 6, 2013 @ 11:30 am Reply
    2. 2

      What a scrummy combination of ingredients. I’m bookmarking this recipe to try. Thanks for sharing

      Under The Blue Gum Tree on Jun 7, 2013 @ 10:13 am Reply
    3. 3

      Made this for dinner tonight. Scrumptiously satisfying! I used sausage for lack of chorizo, and added a fair bit of ground coriander and chili powder. Out of sheer curiosity I looked up the original BBC recipe and thought it was interesting how they sort of mashed everything (I guess that’s where the hash part comes in) and fried it some more in the skillet until it was golden on the bottom. Neat idea. This would certainly make a hearty breakfast.

      Amy on Jun 8, 2013 @ 8:30 am Reply
      1. I tried that! Thought it would taste amazing, but it turned into such a strange structure that at the end it became a big starchy mess. They also use the grill to cook the eggs, and it absolutely didn’t work out for me. Half of it burned while the other half was still raw. 

        Kay on Jun 8, 2013 @ 8:36 am Reply
        1. I never peel my potatos.taste much better that way

          Jack on Jun 8, 2013 @ 9:07 pm Reply
    4. 4

      As an addendum, I’ve traditionally always peeled potatoes for recipes, unless it was a baked potato, but my partner NEVER peels potatoes, even for mashed. And this made me realize that it’s probably a lot healthier to eat the skins, and it’s less work. So I didn’t peel my red potatoes which I used in this recipe. The skins easily merge with the rest of the hash by the end of it. Good times. 

      Amy on Jun 8, 2013 @ 8:34 am Reply
    5. 5

      I haven’t had much luck finding good chorizo. I’ll look for a Spanish one next time. Thanks for the tip!

      Carla @ Gluten Free Recipe Box on Jun 8, 2013 @ 9:16 am Reply
      1. If in the US,Kroger has it in the deli market.It’s really the real stuff.

        Jack on Jun 8, 2013 @ 9:05 pm Reply
    6. 6

      Hi Kay – where do you find your Spanish chorizo?  I’ve been wanting to pick some up for a while now but haven’t managed to find any locally (I live in Lelystad).  Am curious to know where you find yours!  -Mon  :)

      CheqKitchen on Jun 8, 2013 @ 3:27 pm Reply
      1. Most butcher stores sell them, but I think you can also find them at the supermarket. I’ve seen them at Jumbo.

        Kay on Jun 8, 2013 @ 3:50 pm Reply
        1. Oh seriously? I shop at Jumbo but haven’t managed to find it (only the slices in the fridge section).  I’ll have to take a better look!  How exciting!

          CheqKitchen on Jun 8, 2013 @ 4:15 pm Reply
          1. I don’t think they store it jn the fridge section! It’s a cured sausage.

            Kay on Jun 8, 2013 @ 4:19 pm
    7. 7

      I love runny yokes,big ole slice of french bread(toasted).Yummmmm

      Jack on Jun 8, 2013 @ 9:01 pm Reply
      1. With lots of real butter.

        Jack on Jun 8, 2013 @ 9:02 pm Reply
    8. 8

      Woman, what are you doing to me (vegetarian). I love EVERYTHING about this recipe except the chorizo. What can I substitute with? Sharp cheese? Chilis? My firstborn?

      Kate on Jun 10, 2013 @ 4:40 pm Reply
      1. Heh. You really made me laugh out loud!

        I think they actually make vegetarian chorizo these days! I also saw several recipes to make your own. What about marinated tofu with smokey paprika and cayenne?

        Kay on Jun 10, 2013 @ 4:43 pm Reply

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