Sweet potato and spring green hash

Name: Sweet potato and spring green hash
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 450g sweet potatoes, diced1 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; 450g sweet potatoes, diced1 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; 450g sweet potatoes, diced1 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; 450g sweet potatoes, diced1 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

44.0

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Prep Time: 40

Cook Time: 40

Total: 80

Servings: 44

Cost: $0.09 /serving

Ingredients

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450 grams sweet potatoes, diced1 tbsp sunflower oil 1 large red onion, thinly sliced 2 courgettes, diced ½ x 500 grams pack essential spring greens, finely shredded 400 grams can essential chick peas, drained and rinsed 1-2 tbsp Cooks’ Ingredients ruby rose harissa paste 1 red chilli, thinly sliced into rings450 grams sweet potatoes, diced1 tbsp sunflower oil 1 large red onion, thinly sliced 2 courgettes, diced ½ x 500 grams pack essential spring greens, finely shredded 400 grams can essential chick peas, drained and rinsed 1-2 tbsp Cooks’ Ingredients ruby rose harissa paste 1 red chilli, thinly sliced into rings450 grams sweet potatoes, diced1 tbsp sunflower oil 1 large red onion, thinly sliced 2 courgettes, diced ½ x 500 grams pack essential spring greens, finely shredded 400 grams can essential chick peas, drained and rinsed 1-2 tbsp Cooks’ Ingredients ruby rose harissa paste 1 red chilli, thinly sliced into rings450 grams sweet potatoes, diced1 tbsp sunflower oil 1 large red onion, thinly sliced 2 courgettes, diced ½ x 500 grams pack essential spring greens, finely shredded 400 grams can essential chick peas, drained and rinsed 1-2 tbsp Cooks’ Ingredients ruby rose harissa paste 1 red chilli, thinly sliced into rings

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Instructions

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Step 1

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

Step 2