Chorizo & kale hash with a fried egg

1 of 5-a-day breakfast chorizo recipes fibre folate fry up potato hash vitamin c winter

N/A

Source

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 eggs

Method

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.

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.

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