Waitrose and Partners
Quick pepperoni & sweet potato hash

Quick pepperoni & sweet potato hash

Comfort food made easy, with some clever short-cut ingredients to hand. If you prefer regular potatoes or have them in the fridge already, use those instead

5 out of 5 stars(3) Rate this recipe
Gluten freeHigh protein3 of your 5 a day
  • Serves2
  • CourseBrunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 250g Essential Sweet Potatoes, scrubbed, then cut into 2cm chunks
  • 100g pack Cooks’ Ingredients Spicy Italian Pepperoni
  • 2 small red onions, sliced
  • 1 stick Essential Celery, thinly sliced
  • 200g Frozen Essential Grilled Vegetable Mix
  • 1 tsp Cooks' Ingredients Mixed Herbs
  • 3 tbsp Essential Tomato Ketchup
  • ¾ x 20g pack flat leaf parsley or coriander, chopped (optional)

Method

  1. Cook the sweet potatoes in boiling water for 10 minutes, or until tender. Drain thoroughly

  2. Put the pepperoni, red onions and celery into a frying pan and cook gently for 5 minutes, until softened and lightly browned. Stir in the sweet potatoes, grilled vegetable mix and Italian seasoning, then cook for 3-4 minutes more, increasing the heat if needed, until everything is piping hot throughout

  3. Add the ketchup and 3 tbsp water, stirring briefly over the heat to combine. Lightly stir in the parsley or coriander (if using), then serve.

Cook’s tip

This type of dish is perfect for using up small amounts of vegetables left in the fridge or freezer, such as French beans, mangetout, broccoli and runner beans. Chop and cook briefly in boiling water first to soften, then toss them in once the onions and celery are browned

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,843kJ/ 439kcals

Fat

17g

Saturated Fat

6.2g

Carbohydrates

45g

Sugars

35g

Fibre

7.4g

Protein

23g

Salt

3g

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