Jamie Oliver

Potato & chorizo breakfast hash

Potato & chorizo breakfast hash

Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    491
    25%
  • Fat
    25.2g
    36%
  • Saturates
    8.7g
    44%
  • Protein
    26.4g
    59%
  • Carbs
    42.2g
    16%
  • Sugars
    8.1g
    9%
  • Salt
    2.6g
    43%
  • Fibre
    5.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

Find out what's in our latest issue

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Ingredients

  • 1 large onion
  • 1 clove of garlic
  • 120 g quality chorizo
  • 2-3 cooked potatoes
  • 1/2 bunch of fresh flat-leaf parsley
  • olive oil
  • 2 large free-range eggs
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
  3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
  4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
  5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
  6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Tip

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Nutrition per serving
  • Calories
    491
    25%
  • Fat
    25.2g
    36%
  • Saturates
    8.7g
    44%
  • Protein
    26.4g
    59%
  • Carbs
    42.2g
    16%
  • Sugars
    8.1g
    9%
  • Salt
    2.6g
    43%
  • Fibre
    5.7g
    -

Of an adult's reference intake