- 1 tsp mild olive oil, plus extra for frying
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)
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- about 100g ready-prepared kale (2 good handfuls)
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 400g leftover cold potato, roughly chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- ½ tsp paprika (optional)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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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.
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.
Meanwhile, fry or poach the eggs, then serve on top of the hash.
Can't find chorizo?
If you can’t find chorizo, snip pork sausages into small pieces and add ó-1 tsp hot smoked paprika plus 1 crushed garlic clove to the pan at the end of step 1.