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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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