Chorizo hash

SERVES 4 PREP 15 mins COOK 25 mins EASY

BBC Good Food - - Inside -

2-3 tbsp olive oil 1 large onion, sliced 6 cook­ing chorizo sausages 2 gar­lic cloves, crushed a good pinch of dried oregano ½ tsp hot smoked pa­prika 675g waxy new pota­toes, cooked and cut into chunks

100g baby spinach 4 eggs a few sprigs of pars­ley, chopped nigella seeds, tabasco or sriracha sauce, to serve (op­tional)

1 Heat a lit­tle olive oil in a sauté or deep fry­ing pan and cook the onion un­til soft and just be­gin­ning to brown. Slice each sausage di­ag­o­nally into ap­prox­i­mately six slices and add to the onions. Fry over a high heat un­til be­gin­ning to brown and the oils are run­ning from the chorizo.

2 Add the gar­lic, oregano, pa­prika and pota­toes, and sea­son with salt and black pep­per. Gen­tly mix to­gether and, when siz­zling vig­or­ously, cover with a lid and cook over a low heat for 10 mins. 3 Add the spinach and cook un­til just wilted. Fry the eggs in a lit­tle more olive oil in a sep­a­rate fry­ing pan, or poach them, and serve on top of the hash with a scat­ter­ing of pars­ley. Scat­ter over the nigella seeds and add a few drops of Tabasco or sriracha sauce.

GOOD TO KNOW fi­bre • 1 of 5-a-day • gluten free

PER SERV­ING 652 kcals • fat 42g • sat­u­rates 13g • carbs 33g • sug­ars 7g • fi­bre 6g • pro­tein 33g • salt 3.2g

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