POTATO AND ONION HASH RECIPE RECIPES

Name: Potato & chorizo breakfast hash
Total time: 20 min
Yield: 2
Ingredients: 1 large onion; 1 clove of garlic; 120 g quality chorizo; 2-3 cooked potatoes; 1/2 bunch of fresh flat-leaf parsley; olive oil; 2 large free-range eggs

CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES

Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

SWEET POTATO HASH RECIPE | THE NEELYS | FOOD NETWORK

Sweet Potato Hash Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 large sweet potatoes, peeled and cubed into 1-inch cubes
6 tablespoons olive oil, divided
1/2 red onion, chopped
1 red bell pepper, chopped
1/4 cup green onions
2 cloves garlic, chopped
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

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