Beetroot, potato & chorizo hash

Beetroot, potato & chorizo hash

Swap leftover roast potatoes for King Edwards here if desired.

By , 21 September 2015
Beetroot, potato & chorizo hash
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.34 per serving
Nutritional Info
Each 413g serving contains
  • Fat high
    33.9g
    48%
  • Saturates high
    10.8g
    54%
  • Sugars low
    14.1g
    16%
  • Salt high
    2.9g
    48%
  • Energy 2378KJ 568KCAL
    28%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 576kJ/138kcal.
Ingredients
  • 300g King Edward potatoes (peeled weight), cubed
  • 1 sweet potato (250g peeled weight), peeled and cubed
  • 300g pack Asda Vacuum Packed Cooked Beetroot, cubed
  • 2 red onions, cut into wedges
  • 225g Asda Extra Special Spanish Chorizo Casero, cut into 2.5cm cubes
  • 1 tbsp sunflower oil, plus extra for frying
  • 2 tsp wholegrain mustard
  • 2 tbsp Worcestershire sauce
  • 4 large free-range eggs
Method
  • Pre-heat the oven to 190/170C/Gas 5. Add the potatoes and sweet potatoes to a pan of boiling water. Return to the boil and simmer for 5 minutes. Drain well.

  • Put the potatoes in a large, ovenproof dish with beetroot, onions and chorizo. Mix together the oil, mustard and Worcestershire sauce, pour over the vegetables and mix well. Bake for 40 minutes, stirring halfway through.

  • Fry the eggs in a little oil, and serve on top of the hash. Season with black pepper.