Try this delicious Sweet Potato & Chorizo Hash recipe!


Ingredients (makes 2 servings):

  • 50g sweet potatoes
  • 1 teaspoon of coconut oil
  • ½ red onion (finely chopped)
  • 100g tinned chickpeas (drained)
  • 60g chorizo or pancetta (chopped)
  • 4 eggs
  • 50ml passata
  • Handful pickled and sliced jalapeños
  • Pinch of salt and pepper



  • Peel the sweet potatoes and chop into 2cm cubes. Put the cubes into a pan and cover with water, then bring to the boil. Once boiling, drain and allow the steam to run off.
  • While waiting, melt the coconut oil in a pan over a medium to high heat. Once melted, add the chopped onions and chorizo/pancetta, and fry for 3-4 minutes, stirring occasionally.
  • Next, turn the heat down to medium and add the sweet potatoes, chickpeas, jalapenos, sea salt and black pepper. Squash them down a little and fry for 8-10 minutes without moving them, until the bottom becomes crispy.
  • Once crispy, pour the passata, then make 2 small wells in the hash and break in the eggs. Cover the pan with a lid and cook for 2-3 minutes until the eggs are cooked but the yolk is still runny (you can cook for longer if you like your yolks well-done).
  • Top with a few extra jalapeños and serve.


Nutritional Information (per serving):

  • Calories: 416
  • Protein: 24g
  • Carbs: 17g
  • Fat: 25g



Remember to follow us and post your meals on Instagram, and use the hashtag #LDNMuscle so we can see your lovely creations, repost some and spread the LDNM Community far and wide!




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