Kalettes, Chorizo & Sweet Potato Hash

On cold evening days and nights, when you can’t be bothered to cook, but you want something packed with taste, this Kalettes, chorizo & sweet potato hash is the answer. It’s also easy to replace key ingredients if you’re vegetarian or vegan.

PREP TIME: 25 mins




  • 1 Pack Kalettes
  • 1 Tsp Mild Olive Oil, Plus Extra For Frying
  • 100g Spicy Chorizo Sausages, Cut Into Small Pieces
  • 1 Onion, Finely Chopped
  • 600g Cold Roughly Chopped Sweet Potato
  • 1/2 Tsp Paprika
  • 2 Eggs


Wash the Kalettes, separate the leaves and dry thoroughly but gently so as not to bruise the leaves.

Heat the oil in a heavy bottomed frying pan, and add the chorizo and onion. Fry for about 8 minutes until the chorizo is golden and has released its orange oils, and the onion is soft.

Turn up the heat and add the Kalettes leaves and stir-fry for 45 seconds to 1 min until they start to wilt. Stir in the potatoes, paprika and some seasoning. Then fry everything together for another 5 mins or until the potatoes are hot through and the Kalettes are tender.

Scrape the bottom of the pan now and again for those all-important crispy bits.

Meanwhile, fry or poach the eggs, then serve on top of the hash.

For a vegetarian or vegan alternative, simply replace the chorizo or eggs and add in extra vegetables or nuts for the perfect hash.


Explore our recipes and discover the full flavour of Kalettes.

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