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- Chorizo Hash with Swede and Greens

Chorizo Hash with Swede and Greens
Prep time:
Cook time:
Serves: 4
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Ingredients
- 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
Step 1
Cook the swede, sweet potato and carrot in a pan of boiling salted water for 10 mins; drain well in a colander.
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.
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.
Step 4
Meanwhile, fry the eggs in a little oil.
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.
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Ocado Carrots 1kg
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