Chorizo and pea hash recipe
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- Serves 4
- 5 mins to prepare and 15 mins to cook
- 446 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 1860kJ 446.0kcal
- Fat
- 26g
- Saturates
- 8g
- Salt
- 1.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 31.5gProtein 22.5gFibre 5.2g
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- 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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