Nutrition and extra info
Nutrition: per serving
- kcal463
- fat20g
- saturates7g
- carbs47g
- sugars7g
- fibre6g
- protein22g
- salt0.9g
Ingredients
- 1 tsp mild olive oil, plus extra for frying
Olive oil
ol-iv oylProbably 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-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- about 100g ready-prepared kale (2 good handfuls)
Kale
kay-elA 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-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- ½ tsp paprika (optional)
Paprika
pa-preek-ahA spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Method
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.
Comments, questions and tips