Sausage, chorizo & leek hash with fried eggs
- Silvana Franco
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Serves 4
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 4.3 out of 5.25 ratingsRate
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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
Dairy-free
Low sugar
Nut-free
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Our premium budget meal plan has been specially curated by our expert team to save you time and money in the kitchen. The recipes and shopping list included in this plan have been adjusted to add or remove certain ingredients, assisting you to be savvier in the kitchen and helping you cook smarter throughout the week.
Premium tip
Any leftover cooked green vegetables, such as cabbage, peas and broccoli, can be added to the hash. The potatoes can be swapped for other cooked root veg, such as sweet potatoes, parsnips or celeriac.
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal447
-
fat26g
-
saturates7g
-
carbs36g
-
sugars5g
low
-
fibre7g
-
protein22g
-
salt1.26g
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Method
-
step 1
Cook the potatoes in a large pan of boiling water for 12-15 mins until tender. Drain and set aside.
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step 2
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.
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step 3
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.
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step 4
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.
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A star rating of 4.3 out of 5.25 ratings
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