Sausage, chorizo & leek hash with fried eggs
Contains pork – recipe is for non-Muslims only
Enjoy this for brunch, dinner or lunch – this satisfying potato hash with sausage and chorizo can be eaten at any time of day. It’s even better with a fried egg on top
This recipe has been adapted to fit our premium budget meal plan
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Prep:10 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 447
-
fat 26g
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saturates 7g
-
carbs 36g
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sugars 0g
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fibre 7g
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protein 22g
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salt 1.26g
Ingredients
- 750g cooked white potatoes , cut into small chunks (use any leftover cooked potatoes you have)
- 2 tbsp olive oil
- 4 pork sausages , skins removed
- 3 leeks (about 500g) , trimmed and thinly sliced
- 8 chorizo slices , roughly torn
- 10 thyme sprigs , leaves picked
- large pinch of chilli flakes (optional)
- 4 eggs
- hot chilli sauce or brown sauce, to serve
Method
Cook the potatoes in a large pan of boiling water for 12-15 mins until tender. Drain and set aside.
Heat 1 tbsp olive oil in your largest non-stick frying pan over a medium heat. Crumble in the sausagemeat, breaking it up with a wooden spoon, and cook for 2 mins until starting to brown. Add the leeks and cook for 8-10 mins more until they start to soften – it may seem like a lot of leeks, but they will wilt as they cook.
Stir in the chorizo, thyme leaves, chilli flakes (if using) and cooked potatoes. Season generously and press the mixture down firmly into the pan with the back of the wooden spoon. Cook undisturbed for 10-15 mins until the base is crusty and golden. Continue to cook the hash for 10-15 mins, breaking the mixture up with the spoon occasionally until the base is crusty and the potatoes are well warmed through.
When the hash is almost ready, heat the remaining oil in a separate frying pan over a medium heat and fry the eggs to your liking. Divide the hash between four plates and top with the fried eggs to serve.
