SERVES 4 PREP 15 mins COOK 25 mins EASY
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