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Chorizo and pea hash recipe

Chorizo and pea hash recipe

10 ratings

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. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 446 calories / serving
  • Dairy-free

Ingredients

  • 150g chorizo, sliced
  • 1 red onion, finely sliced
  • 1 tsp smoked paprika
  • 1 garlic clove, crushed
  • 200g ciabatta, roughly torn into 3cm chunks
  • 130g frozen peas, defrosted
  • 100g sugarsnap peas
  • 1 tbsp oil
  • 4 eggs
  • 1 tbsp roughly chopped fresh parsley
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1860kj
    446kcal     22%

  • Fat

    26g 37%

  • Saturates

    8g 38%

  • Sugars

    6g 6%

  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 31.5g Protein 22.5g Fibre 5.2g

Method

  1. 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.
  2. 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.
  3. Make 4 spaces for the eggs, crack 1 egg into each gap and fry until the white is set.
  4. To serve, sprinkle with parsley and divide the hash between 4 plates. 

See more Under 30 minute recipes

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