• Perfect as a filling breakfast or midweek dinner.

    Cook’s tip: Try to chop the ingredients so that they are roughly the same size, as they will then cook evenly. The larger the pieces, the longer they take to fry.

    Broccoli, chorizo and potato hash

    Serves: 2
    Cooking Time: 40 mins


    • 20ml (4 tsp) olive oil
    • 2 medium potatoes, peeled and diced
    • 90g chorizo, sliced into rounds
    • ½ green or red pepper, diced
    • 130g broccoli florets, blanched
    • ½ small red chilli, finely chopped (optional)
    • ½ spring onion, thinly sliced
    • 2 – 4 large eggs



    Heat the oil in a non-stick pan over medium heat.


    Dry the chopped potatoes on paper towel to remove as much moisture as possible. Place the potatoes in the warm oil and fry until golden and fork-tender, about 10 – 15 minutes. Add the chorizo, pepper, broccoli and chilli (optional) and fry until all the flavours infuse, about 3 – 4 minutes. Stir in the spring onion, remove from the heat and season.


    Fry the eggs in butter or olive oil in a separate pan. Season lightly and serve with the hash.