Jamie drizzling honey on top of a fig tart

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A saucepan of potato & chorizo breakfast hash

Potato & chorizo breakfast hash

A saucepan of potato & chorizo breakfast hash

20 mins
Super easy

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kate McCullough

Ingredients

1 large onion

1 clove of garlic

120g quality chorizo

2-3 cooked potatoes

½ a bunch of fresh flat-leaf parsley

olive oil

2 large free-range eggs

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.

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