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Chorizo and pea hash recipe
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10 ratings
This easy pan-fried chorizo hash is the perfect last-minute meal. Smoky chorizo, crisp chunks of ciabatta and vibrant peas are finished with a fried egg for a quick and easy 20 minute summer recipe that works for brunch, lunch or dinner. See method
Ingredients
- 150g chorizo, sliced
- 1 red onion, finely sliced
- 1 tsp smoked paprika
- 1 garlic clove, crushed
- 200g ciabatta, roughly torn into 3cm chunks
- 130g frozen peas, defrosted
- 100g sugarsnap peas
- 1 tbsp oil
- 4 eggs
- 1 tbsp roughly chopped fresh parsley
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1860kj
446kcal
22%
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Fat
26g
37%
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Saturates
8g
38%
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Sugars
6g
6%
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Salt
1.9g
31%
of the reference intake
Carbohydrate 31.5g
Protein 22.5g
Fibre 5.2g
Method
- Put the chorizo, onion and paprika in a large frying pan. Fry over a medium heat for 10 mins until the onion has softened and the chorizo has started to crisp.
- Add the garlic and ciabatta to the frying pan and fry for 3-4 mins until the bread is starting to go crispy. Add the peas and sugarsnaps and fry to warm through.
- Make 4 spaces for the eggs, crack 1 egg into each gap and fry until the white is set.
- To serve, sprinkle with parsley and divide the hash between 4 plates.
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