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Chorizo Hash with Swede and Greens

By OcadoLife
Get 4 of your 5 a day in early with this mildly spiced brunch recipe for Chorizo Hash with Swede and Greens from chefs and caterers Hanne Cole and Rachel Rumbol. It’s a speedy dish that’s easy to scale up if you’ve got…
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Time and servings

Total time
Serves 4507 kcal/serving
Prep time
Cooking time

Ingredients

13 total
  • 1 swede (approx. 500g), cut into 3 cm chunks
  • 1 large sweet potato (approx. 500g), cut into 3 cm chunks
  • 4 carrots, cut into 3 cm chunks
  • 150g cooking chorizo, cut into 3 cm chunks
  • 1 onion, sliced
  • 2 garlic cloves, crushed or grated
  • 250g spring greens, stalks separated, everything finely sliced
  • 1 tsp paprika
  • ½ tsp chilli flakes
  • 1 tbsp olive oil, plus extra for frying the eggs
  • 4 eggs (any size)
  • 15g flat-leaf parsley, roughly chopped
  • 15g chives, finely chopped

Method

5 steps

  1. Step 1

    Cook the swede, sweet potato and carrot in a pan of boiling salted water for 10 mins; drain well in a colander.

  2. Step 2

    Meanwhile, in a large pan, fry the chorizo until crispy, then remove with a slotted spoon and set aside (keep warm). Add the onion to the chorizo fat in the pan and fry until soft. Stir in the garlic and cook for a further 2 mins.

  3. Step 3

    Add the drained vegetables to the onions, along with the stalks of the spring greens, the paprika and chilli flakes. Fry for 3-5 mins until the veg has some colour, adding a little more oil if necessary. Add the spring green leaves, cover and steam for 2 mins.

  4. Step 4

    Meanwhile, fry the eggs in a little oil.

  5. Step 5

    To serve, stir the chorizo into the veg hash. Divide between 4 plates, top with the fried eggs and scatter over the herbs.