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Chorizo & kale hash with a fried egg

Chorizo & kale hash with a fried egg

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(5 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
Serve up brunch with a bang - this pan-fried potato hash with Spanish sausage and earthy greens will start the day on the best possible foot

Nutrition and extra info

Nutrition per serving

  • kcalories463
  • fat20g
  • saturates7g
  • carbs47g
  • sugars7g
  • fibre6g
  • protein22g
  • salt0.9g
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Ingredients

  • 1 tsp mild olive oil, plus extra for frying

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 80g spicy chorizo sausages, cut into small pieces (see tip, below)

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • about 100g ready-prepared kale (2 good handfuls)

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 400g leftover cold potato, roughly chopped

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ tsp paprika (optional)

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.

  2. Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.

  3. Meanwhile, fry or poach the eggs, then serve on top of the hash.

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Comments, questions and tips

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Comments (5)

moirashaw1's picture

Really tasty and will probably make again. Used boiled new potatoes and that worked well. Think I'd steam the kale and add to the dish as it got quite brown without being fully cooked.

kirstos's picture
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I was really looking forward to this - used rooster spuds but think maybe it needed to specify new pots? It was pretty awful to be honest but only due to spud situation...

DeeM's picture

We cooked this for dinner and it was delicious! Would definitely cook again.

sophiebeynon's picture

This made a lovely weekend brunch and was simple to put together. The flavour combinations and textures worked really well. Worth a try.

shawski's picture

An easy, delicious meal. Extremely tasty - one that we will certainly be making again and again! We used normal sausages instead of the choirzo and it was still amazing!

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