Papas a lo pobre with chorizo

Papas a lo pobre with chorizo

By Tom Hunt
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(1 ratings)
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Prep: 20 mins Cook: 10 mins

Easy

Serves 2

Start the day with this rustic, beautiful brunch dish of crispy, smoked paprika-flecked potatoes with rosemary, crushed garlic and fried eggs

Nutrition and extra info

Nutrition: per serving

  • kcal511
  • fat31g
  • saturates9g
  • carbs35g
  • sugars3g
  • fibre4g
  • protein21g
  • salt1.3g
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Ingredients

  • 100g cooking chorizo, cut into pieces
    Chorizo

    Chorizo

    chore-reeth-oh

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

  • 2 tbsp extra virgin olive oil
  • 400g boiled potatoes, slightly crushed
    Potato

    Potato

    po-tate-oh

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

  • garlic cloves, crushed in their skins
  • 2 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 eggs
    Eggs

    Egg

    egg

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

  • 2 parsley sprigs, leaves picked and chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • smoked paprika, to taste

Method

  1. Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.

  2. Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.

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Comments, questions and tips

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Minoo's picture
Minoo
6th Jan, 2016
3.8
I made this for a special new years day brunch and it went down really well. My family generally thought that it was a bit different from the usual breakfast offering but that it was a nice change. Don't be tempted to skip the fresh herbs, they really made the dish. I also boiled my potatoes the day before to save time and it worked a treat.
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