Chorizo and sweetcorn hash
This gluten free chorizo and sweetcorn hash is a super easy dinner or brunch idea. This can be shared between 2 people or made for one hungry person!
Servings: 2 people
Ingredients
- 400 g cooked potatoes (in approx 1-inch cubes)
- 75 g chopped chorizo
- 1 small red onion (finely chopped)
- 150 g tinned sweetcorn
- 1/2 tbsp olive oil
- 3 large eggs (or 4 if you want 2 per person!)
- 1 tbsp chopped fresh parsley
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 180'C. Add the olive oil to a frying pan (or ovenproof skillet) and heat on a medium heat.
- Add the chorizo and onions and fry for 2-3 minutes until the onions soften. Next add the sweetcorn and potato and fry for 2-3 minutes, stirring until everything is mixed together.
- If using a frying pan, transfer the potato-mix into an ovenproof dish. Make little wells for the eggs using a spoon and crack them into the wells.
- Place in the oven for approx 8 minutes, or until the whites have just set. Take out of the oven, sprinkle with salt, pepper and the chopped parsley and serve hot.
Nutrition
Serving: 1portion | Calories: 580kcal | Carbohydrates: 63g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 312mg | Sodium: 740mg | Fiber: 7g | Sugar: 7g
