Potato & chorizo breakfast hash

Name: Potato & chorizo breakfast hash
Total time: 20 min
Yield: 2
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

Serves 2

Cooks In20 minutes

DifficultySuper easy

Pork, Father's day, Christmas, Dairy-free

Nutrition per serving

Calories

491

25%
Fat

25.2g

36%
Saturates

8.7g

44%
Protein

26.4g

53%
Carbs

42.2g

16%
Sugars

8.1g

9%
Salt

2.6g

43%
Fibre

5.7g

-

Of an adult's reference intake

Jamie Magazine

By Kate McCullough

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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

By Kate McCullough

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Tap For Ingredients

Method

Preheat the oven to 180ºC/gas 4.
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
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.
Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
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.
Sprinkle with sea salt, black pepper and the parsley, to serve.

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