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Chorizo Hash with Swede and Greens

Chorizo Hash with Swede and Greens

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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 friends coming round, and is ideal for using up leftover veg. If you want to make it veggie, simply swap in plant-based chorizo. Looking for more chorizo recipes? Look no further.
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  • 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


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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