This Gluten free hash with Chorizo is a bit like a more exotic, posher corn beef hash. It’s super quick and easy to make and as a one pot recipe requires minimal washing up. All of the ingredients are available from any reasonable sized supermarket in the UK (Chorizo can sometimes contain Gluten but I’ve always found it easy enough to find one that doesn’t).
I like it with baked beans but it’s good on its own and would go equally well with a salad or anything else you want really. Using the amounts in the recipe below you’ll end up with enough for two or three portions but it will keep for a few days in the fridge. Just stick it under a hot grill or in the pan for 10 minutes or so to warm it back up.
If you want it with an egg on top (you do) you can either crack the egg straight onto the hash just before you put it under the grill (less washing up) or fry an egg and put it on top just before serving.
- 400g sweet potatoes , cut into chunks (I leave them unpeeled but this doesn’t look as nice and you’ll end up with a more “cakey” hash if you peel them).
- 1 Onion diced
- 1 Tbsp Sunflower oil
- 250g Chorizo with the skin removed and cut into slices and the slices halved
- 400g can of Chickpeas
- 1 sliced green chilli
- A pinch of Cayenne pepper
Boil the sweet potatoes for around 8 mins until they are tender enough to easily stick a fork in, then drain them.
While the potatoes are boiling, heat the oil in a large pan and cook the chorizo for 5 mins until its starting to get soft.
Drain the sweet potatoes and the can of chickpeas, add them to the Pan and cook for 5 minutes.
Turn the grill on to High.
Roughly break the mixture up with a fork, then flatten it down with a spatula lightly to form a cake.
Cook for around 8 mins, without stirring, until its cooked through, crispy and golden on the bottom.
Place the pan under the hot grill and cook for 2-3 minutes (if adding eggs break them onto the mixture just before putting it under the grill and cook until the whites are set).
Sprinkle the sliced green chilli (or chilli flakes) on top before serving.