Photo of Sweet potato & chorizo hash by WW

Sweet potato & chorizo hash

Points® value
Total Time
45 min
15 min
30 min


Chorizo Sausage

120 g, cubed

Red onion

2 small, thinly sliced

Butternut Squash

150 g, cubed

Sweet potato, raw

150 g, cubed


½ teaspoon(s), level, smoked

Cherry Tomatoes

250 g, halved


200 g, young leaf

White Wine Vinegar

1 tablespoon(s)

Egg, whole, raw

4 medium, raw

Parsley, fresh

2 tablespoon(s), chopped


  1. Put a large, lidded nonstick pan over a medium heat and add the chorizo. Cook for 3-4 minutes, or until its oils are released, then transfer to a small bowl.
  2. Put the onions in the pan and cook for 3-4 minutes, then add the prepared butternut squash, sweet potato and paprika. Cook for another 5 minutes. Cover, then continue to cook for 10 minutes, until the veg is soft. Add the cherry tomatoes and spinach, then cover and cook for another 5 minutes until the spinach has wilted and the tomatoes are soft.
  3. Bring a large pan of water to a boil and add the white wine vinegar. Crack 1 egg into a ramekin. Stir the water to create a whirlpool and gently slide in the egg. Cook for 2-3 minutes, then transfer to a plate lined with kitchen paper. Repeat with 3 more eggs.
  4. Stir the chorizo into the hash, then serve topped with the eggs, a small handful of chopped fresh flat-leaf parsley, and freshly ground black pepper.