Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2235 / 534
Fats (g)
31.1
of which saturated (g)
10.8
Carbohydrates (g)
13
of which sugars (g)
9.8
Fibers (g)
3.4
Proteins (g)
52.2
Salt (g)
0.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil sweet potatoes
Add the sweetpotatoes to a large pot. Add enough water to cover them. Bring to a boil, cover and cook for 10-15 min until par-boiled. Drain once par-boiled.
2 Prep vegetables
Meanwhile, peel and chop the onion and garlic. Chop the bell pepper. Finely slice the spring onion. Chop the parsley.
3 Fry chicken and vegetables
Heat a pan over a high heat with a drizzle of oil. Add the chickenmince and fry for 3-4 min until cooked. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil, the onion, bell pepper and a pinch of salt. Fry for 5 min. Add the garlic and fry for 2 min further. Transfer the peppers to a plate and set aside. (See pro tip.) Reserve the pan.
4 Cube sweet potatoes
Peel the drained sweetpotatoes and cut them into cubes. Return the pan to a high heat with another drizzle of oil. Fry the sweetpotatoes until fully softened and nicely browned.
5 Combine
Once browned, return the chicken, onion, bell pepper and garlic to the pan along with the sweetpotatoes. Add the spring onion and parsley, mix well. Season generously with salt and pepper. Keep warm.
6 Fry eggs and serve
Heat a second pan over a medium heat with a drizzle of oil. Crack the eggs into the pan and fry for 2-4 min or until done to your liking. Season with salt and pepper. For a set egg yolk, cover the pan with a lid. Divide the hash among plates and top with the eggs. Serve with sourcream.