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.