2kg new (or Charlotte) potatoes, cut into chunks
1 tbsp olive oil
150g chorizo sausage, chopped
6 spring onions or 1 small red onion, chopped
2 tsp chopped fresh red or green chilli
200g chestnut mushrooms, sliced
3 tbsp vegetable oil
Salt and freshly ground black pepper
This delicious hash is fired up with fresh chilli for a bit of spicy heat. It’s finished off with a fried egg and chopped parsley for a simple brunch, lunch or supper dish – and it’s ideal for a bonfire night option without the eggs.
Prep time: 20 minutes / Cook time: 25 minutes
Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.
Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.
At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to you liking.
Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.
Cook’s tips: Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them.
Cost per recipe: £5.08 Cost per portion: £1.27
Nutritional values per portion:
Energy 641 kcal
Carbohydrate 72g of which sugars 6.7g
Fat 27g of which saturates 7.4g
Sodium 0.6g or equivalent as salt 1.6g
Contains: Gluten, Wheat, Celery, Eggs, Milk, Soya
May Contain: Mustard, Sesame, Sulphites