Recipes: Chorizo hash with poached egg

A great-value supper for two, or try it for a spicy brunch

Ingredients

• 300g new potatoes , quartered
• olive oil
• 40g chorizo , cut into strips
• 1 red chilli , finely chopped
• ½ a small bunch parsley , chopped
• 2 eggs , poached

  

  1. Boil the potatoes until tender, drain and cool. Heat 2 tbsp olive oil in a large non-stick frying pan and fry, turning over until golden and crisp. Add the chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season then stir through the parsley.
  2. Serve the potatoes topped with poached eggs.

  Per serving

  349 kcalories, protein 13,6g, carbohydrate 24,9g, fat 22,3 g, saturated fat 5,1g, fibre 1,7g, salt 0,53 g