Chorizo and pea hash
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.
- 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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