Beetroot and chorizo hash


Bit tangy

Serves 2

  • 150g King Edward potatoes, cubed
  • 1 sweet potato, cubed
  • 150g beetroot, cubed
  • 1 onion, cut into wedges
  • 100g chorizo, cubed
  • 1tbsp sunflower oil
  • 1 tsp mustard
  • 1 tbsp Worcestershire sauce
  • 2 eggs

Preheat oven to 170C. Add potatoes and sweet potatoes to a pan of boiling water. Cook until tender and then drain. Put the potato and sweet potato cubes into a dish and add the beetroot, onion wedges and chorizo.

In a separate bowl mix oil, mustard and Worcestershire sauce and pour over the dish. Bake for 40 minutes. Towards the end of cooking time fry two eggs. Share the dish out between two plates and place an egg on top of each.



2 Comments Add yours

  1. Alex H says:

    This post is incredible.Nice share and keep on with good work.Alex,Thanks.

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