Chorizo & kale hash with a fried egg
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Nutrient | Unit |
|---|---|
| kcal | 463 |
| fat | 20g |
| saturates | 7g |
| carbs | 47g |
| sugars | 7g |
| fibre | 6g |
| protein | 22g |
| salt | 0.9g |
Ingredients
- 1 tsp mild olive oil , plus extra for frying
- 80g spicy chorizo sausages, cut into small pieces (see tip, below)
- 1 onion , finely chopped
- about 100g ready-prepared kale (2 good handfuls)
- 400g leftover cold potato , roughly chopped
- ½ tsp paprika (optional)
- 2 eggs
Method
- STEP 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.
- STEP 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.
- STEP 3
Meanwhile, fry or poach the eggs, then serve on top of the hash.
RECIPE TIPS
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.
Goes well with
Recipe from Good Food magazine, December 2014
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