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Chorizo & kale hash with a fried egg

Contains pork – recipe is for non-Muslims only
Serve up brunch with a bang - this pan-fried potato hash with Spanish sausage and earthy greens will start the day on the best possible foot

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 463
  • Carbohydrates 47
  • Saturated Fat 7
  • Sugar 7
  • Protein 22
  • Fat 20
  • Fibre 6
  • Salt 0.9

Nutrition per serving

  • Calories 463
  • Carbohydrates 47
  • Saturated Fat 7
  • Sugar 7
  • Protein 22
  • Fat 20
  • Fibre 6
  • Salt 0.9

Ingredients

  • 1 tsp mild olive oil, plus extra for frying
  • 80g spicy chorizo sausages, cut into small pieces (see tip, below)
  • 1 onion, finely chopped
  • about 100g ready-prepared kale (2 good handfuls)
  • 400g leftover cold potato, roughly chopped
  • ½ tsp paprika (optional)
  • 2 egg

Tip

Can't find chorizo?
If you can’t find chorizo, snip pork sausages into small pieces and add ó-1 tsp hot smoked paprika plus 1 crushed garlic clove to the pan at the end of step 1.

Method

  1. Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.

  2. Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.

  3. Meanwhile, fry or poach the eggs, then serve on top of the hash.

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