Potato and Chorizo Brekkie Hash

Elena Duggan

Ingredients:

  • 500g Potato, pre-cooked, diced into 1.5cm cubes
  • 250g Chorizo, diced into 1cm cubes
  • 100g Red onion, 5mm dice
  • 50g EVOO
  • 4 lge Eggs, organic, free range
  • ½ bunch Flat leaf parsley, finely diced

Method:

  1. Preheat fan-forced oven to 200° Celsius.
  2. Preheat ovenproof non-stick fry pan or skillet over medium high heat.
  3. Fry chorizo whilst stirring until evenly golden on all sides, add potatoes, onion and EVOO and continue to cook for an additional 5 minutes or until potatoes are starting to crisp and golden.
  4. Potatoes should have absorbed almost all the fat before you crack eggs into the pan.
  5. Place pan in oven for 5 minutes or until whites are just set but yolks are still runny.
  6. Dress with parsley and serve.

Health Notes:

  • Grain Free
  • Gluten Free
  • Refined Sugar Free
  • Nut free
  • Dairy Free
  • Paleo Friendly

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