Sweet potato and spring green hash

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Serves:4


    450g sweet potatoes, diced
    1 tbsp sunflower oil 
    1 large red onion, thinly sliced
    2 courgettes, diced
    ½ x 500g pack essential spring greens, finely shredded
    400g can essential chick peas, drained and rinsed
    1-2 tbsp Cooks’ Ingredients ruby rose harissa paste
    1 red chilli, thinly sliced into rings


    1. Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.

    2. Meanwhile, heat the oil in a large non-stick frying pan and cook the onion and courgettes for 5 minutes until softened. Add the spring greens, sweet potatoes and chick peas, and cook for 5 minutes more.

    3. Roughly break up the mixture with a fork and spoon over the harissa paste. Flatten down lightly and cook for a further 8 minutes, without stirring, until cooked through, crispy and golden on the bottom. Divide between plates and scatter with fresh chilli.

    Top the dish with a poached egg for added protein and vitamin D.

    This recipe appeared in Waitrose Health, Spring /Summer 2019 issue

    Source: Read Full Article