Recipe of the Month

Spicy Chorizo and Asparagus Breakfast Hash

Ingredients

  • 4 tbsp olive oil
  • 225g good quality whole chorizo, roughly chopped
  • 250g asparagus tips
  • 1 large onion, chopped
  • 500g leftover roast or boiled potatoes, roughly chopped
  • handful flat leaf parsley, chopped
  • 1 jar Mrs Bridges Sticky Tomato Relish with Cayenne Pepper
  • salt & pepper to season

Recipe

Heat 2 tbsp olive oil in a non-stick pan on medium heat. Add the onion and fry for 5 minutes until translucent. Add the chopped chorizo and fry for 5 minutes until the chorizo is softly cooked. Add 3 or 4 tbsp of the relish and the potatoes and toss well to coat together. Season with salt and pepper to taste and cook on a medium-high heat for a further 5 minutes. Toss the asparagus in a little olive oil, and season with salt and pepper. Fry in a ribbed skillet pan on medium-high heat for 5 minutes, until slightly blackened and just-cooked. Transfer the potato and chorizo mix, and combine with asparagus into a large ovenproof dish. Cook in a pre-heated oven (200c / 180c fan) for 10 minutes. Sprinkle generously with parsley before serving with an extra dollop of the relish.

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