Cheese & chilli melts
If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats
Sweet potato, chickpea & chorizo hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 600g sweet potatoesdiced
- 1 tbsp sunflower oil
- 1 large red onionthinly sliced
- 400g cooking chorizo sausagesskinned and crumbled
- 400g can chickpeasrinsed and drained
- 4 large eggs
- 1 green chillithinly sliced into rings
Nutrition: per serving
- kcal783
- fat52g
- saturates19g
- carbs49g
- sugars14g
- fibre8g
- protein34g
- salt4.97g
Method
step 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.
step 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.
