- 250g sweet potatoes, diced
- 1 tbsp olive oil
- 1 large red onion, thinly sliced
- 2 courgettes, diced
- 150g spring greens, finely shredded
- 200g can chick peas, drained and rinsed
- (½ 400g can!)
- 1 tbsp harissa paste
- ½ red chilli, thinly sliced into rings
- 2 medium eggs
Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.
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.
Roughly break up the mixture with a fork and spoon over the harissa paste. Flatten down lightly and cook for a further 4 minutes, without stirring, until cooked through, crispy and golden on the bottom.
Meanwhile poach the eggs until cooked to your liking. Divide the hash between plates and scatter with fresh chilli and top with a poached egg.