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

Nutrition per serving

kcal 463
fat 20g
saturates 7g
carbs 47g
sugars 7g
fibre 6g
protein 22g
salt 0.9g

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

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.