Make a hash of it: how to make the most of beetroot leaves – recipe

Tom Hunt’s beetroot-leaf hash with chickpeas and chorizo. Photograph: Matt Austin/The Guardian. Food styling: Tom Hunt.

Hash is a clever way to use up the day before’s leftovers, because almost any combination of chopped meat and vegetables, all fried together and topped with a fried egg, is scrumptious. I’ve focused today’s recipe around a whole beetroot, including its leaves, which are even more nutritious than the root itself, full of vitamins A, B6, C and K, and rich in iron, magnesium and potassium.

Beetroot leaf hash with chickpeas and chorizo