Serves
2
Asparagus, New Potato and Chorizo Hash
A bit of a big and bold breakfast. It’s so good. Maybe a good one for the weekend. Also works great as a lunch too.
Ingredients
- 380g new potatoes, cut in half
- 1 small red onion, chopped
- 70g chorizo, chopped
- 200g asparagus, washed and trimmed
- 80g peas (fresh/frozen)
- 1 tbsp wine vinegar (red or white)
- 1/2 tsp paprika
- Small bunch fresh parsley, chopped
- 2 medium eggs
Directions
- Boil the potatoes in a pan of salted water for 15 minutes or until tender. Drain and pop back in the pan and using a knife cut them up into smaller pieces.
- Pop the onion and chorizo in a large frying pan on medium/high heat and stir. The oils from the chorizo should be enough to stop anything sticking. Once the onions have softened a little, add in the asparagus and cook for 4 minutes.
- Add the peas, vinegar, and paprika and cook until the peas have defrosted and are hot. Add in the potatoes and mix well.
- Poach your eggs in a pan of boiling water for 4 minutes.
- Serve out the hash over 2 plates, top each with a poached egg, and sprinkle over the parsley.
- Kcal: 457
- Protein: 25g
- Fats: 20g
- Carbs: 39.5g
- Fibre: 8.5g
