Recipe: Chorizo and sweet potato hash, Grant Avery, Avery & Co, Dundee


Serves two

  • 2 cooking chorizo (we use Brindisa)
  • 150g 1cm cubed sweet potato
  • 60g tinned chickpeas
  • 1/4 yellow pepper sliced
  • 1/4 red onion finely sliced
  • Olive oil
  • 2 tablespoons chopped tomatoes
  • 100ml chicken stock
  • 2 eggs
  • 2 slices of toast or crusty bread


  1. Pre-heat oven to 180ºC.
  2. Place the sweet potato on a baking tray and drizzle with olive oil and salt and pepper and roast in the oven turning occasionally until soft but still a little firm (20 minutes approx.).
  3. Put a large frying pan on the hob on a medium heat and add 1 teaspoon of olive oil.
  4. Add the chorizo and cook lightly for 2-3 minutes.
  5. Add peppers and onions and cook for another 2-3 minutes.
  6. Add sweet potato, chickpeas, chopped tomatoes and chicken stock and bring to a simmer for 5 minutes reducing the sauce.
  7. Meanwhile fry the eggs in another pan.
  8. Serve in a bowl topped with an egg and the bread… enjoy!

“This chorizo hash is delicious, spicy and hearty; it’s the perfect dish to start any day. Using a good quality chorizo is the key to making it taste amazing.”

– Grant Avery, Avery & Co, Dundee