Meals and Courses

Sweet Potato and Chorizo Hash

cook 20 mins
Tags: Quick eats
  • 3 tablespoons olive oil
  • 125 g (4 oz) chorizo, thickly sliced
  • 1 onion, sliced
  • 3 sweet potatoes, peeled and diced
  • 4 tablespoons fresh green pesto
  • 1 tablespoon lemon juice
  • 2 teaspoons capers, rinsed and drained
  • 125 g (4 oz) rocket
  • salt and pepper
  • Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the chorizo and cook for 2 minutes until golden, then remove from the pan and set aside.
  • Add the onion to the pan and cook for 3 minutes until starting to soften, then add the sweet potatoes. Cook gently for a further 10 minutes until the sweet potatoes are tender, then season to taste. Return the chorizo to the pan and heat through.
  • Mix the pesto with the lemon juice and capers. Serve the rocket with the sweet potato hash and drizzle over the pesto.
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