Potato and Chorizo Brekkie Hash
Elena DugganIngredients:
- 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:
- Preheat fan-forced oven to 200° Celsius.
- Preheat ovenproof non-stick fry pan or skillet over medium high heat.
- 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.
- Potatoes should have absorbed almost all the fat before you crack eggs into the pan.
- Place pan in oven for 5 minutes or until whites are just set but yolks are still runny.
- Dress with parsley and serve.
Health Notes:
- Grain Free
- Gluten Free
- Refined Sugar Free
- Nut free
- Dairy Free
- Paleo Friendly
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