Chorizo and Potato Hash

by Jonathan

This healthy breakfast will set you up nicely for your lectures! Packed full of nutrients and incredibly tasty, it’s also super easy, quick, and cheap to make! Feel free to replace the chorizo with something extra to make it meat-free (I would suggest aubergine, or maybe a few butterbeans)

1 large serving (as in picture): 585 calories
Prep time 10 mins
Cooking time 15 mins
Cost: ≈£0.97 (adjusted for portion sizes and using Tesco prices as the count)

Ingredients

• 1 tbsp olive oil
• 20g chorizo, chopped
• 2 new potatoes, cubed
• 1 small sweet potato, cubed
• ½ red onion, sliced
• 1 garlic clove, crushed
• 5 cherry tomatoes, halved
• 2 medium eggs
• 1 heaped tbsp natural Greek yoghurt
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 1 tsp parsley
• Salt and pepper to taste

Method:

Heat the oil in a large frying pan over a medium heat. Chuck in the chorizo, potato, sweet potato, smoked paprika, cumin and a pinch of salt and pepper. Regularly move around the pan so it doesn’t burn and ingredients cook equally. Around 12 mins should be enough, but it’s ready when the potatoes and sweet potatoes are soft.

While that’s cooking, bring a saucepan of water to a boil. When it’s bubbling, carefully place the two eggs in. 6 mins will be a perfect, slightly runny, soft-boiled egg.

Around the same time that you put the eggs in, add the garlic and tomatoes to the frying pan. Again, keep moving about the pan (brunt garlic will ruin a dish!).

When the eggs are done, plunge them straight into cold water. Leave for 20 secs, then carefully peel.

Serve the hash onto a plate, add the eggs on top and halve them, add some natural Greek yoghurt on the side and sprinkle over the parsley. Bon appétit!