Chorizo & kale hash with a fried egg

Chorizo & kale hash with a fried egg

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(7 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

  • kcal463
  • fat20g
  • saturates7g
  • carbs47g
  • sugars7g
  • fibre6g
  • protein22g
  • salt0.9g
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Ingredients

  • 1 tsp mild olive oil, plus extra for frying
    olive oil

    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

    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

    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

    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

    Potato

    po-tate-oh

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

  • ½ tsp paprika (optional)
    Paprika

    Paprika

    pa-preek-ah

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

  • 2 eggs
    Eggs

    Egg

    egg

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

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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mark stirton
26th Mar, 2017
5.05
Quick and easy and very tasty. Will be making this a lot more.
fegan1456
19th Nov, 2016
Amazing recipe. I added garlic, 1/2 red chilli, 1 red pepper and 1 onion sliced. Really good. Also used smoked chorizo and pimento powder.
Charlesellery
9th Oct, 2016
Lovely tasty dish. I steamed the kale first so it was nicely wilted. Boiled the new potatoes and smashed them up a bit so they stuck nicely to the bottom of the pan. Saved in my favourites. :-)
moirashaw1
3rd Jan, 2015
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
15th Dec, 2014
0.05
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
2nd Jul, 2014
We cooked this for dinner and it was delicious! Would definitely cook again.
sophiebeynon
28th Feb, 2014
This made a lovely weekend brunch and was simple to put together. The flavour combinations and textures worked really well. Worth a try.
shawski
15th Jan, 2014
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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