Kalettes®, Chorizo & Sweet Potato Hash



Ready In:

25 mins



Kalettes®, Chorizo & Sweet Potato Hash

On cold evening days and nights, when you can’t be bothered to cook, but you want something packed with taste, this Kalettes®, chorizo & sweet potato hash is the answer. It’s also easy to replace key ingredients if you’re vegetarian or vegan.



  • 1 Pack Kalettes®
  • 1 Tsp Mild Olive Oil, Plus Extra For Frying
  • 100g Spicy Chorizo Sausages, Cut Into Small Pieces
  • 1 Onion, Finely Chopped
  • 600g Cold Roughly Chopped Sweet Potato
  • 1/2 Tsp Paprika
  • 2 Eggs


Wash the Kalettes®, separate the leaves and dry thoroughly but gently so as not to bruise the leaves.

Heat the oil in a heavy bottomed frying pan, and add the chorizo and onion. Fry for about 8 minutes until the chorizo is golden and has released its orange oils, and the onion is soft.

Turn up the heat and add the Kalettes® leaves and stir-fry for 45 seconds to 1 min until they start to wilt. Stir in the potatoes, paprika and some seasoning. Then fry everything together for another 5 mins or until the potatoes are hot through and the Kalettes® are tender.

Scrape the bottom of the pan now and again for those all-important crispy bits.

Meanwhile, fry or poach the eggs, then serve on top of the hash.

For a vegetarian or vegan alternative, simply replace the chorizo or eggs and add in extra vegetables or nuts for the perfect hash.