Mushroom, potato and chorizo fry-up
- October 2012
- Serves 4
- Hands on time 15 mins
This easy fry-up is the perfect weekend brunch, made with fiery chorizo, earthy mushrooms and buttery new potatoes – it’s ever so simple.
We’ve got a vegan fry-up too that features tangy tamarind tomatoes and a creamy avocado and bean mash. You’re going to love it.
- 17.9g (6.6g saturated)
- 25.9g (5.2g sugars)
- 250g cooking chorizo
- 500g cooked new potatoes
- 200g mushrooms
- 4 fresh rosemary sprigs
- 1 onion
- 1 garlic clove
- 1 lemon
- Fry the cooking chorizo, chopped, in a large, dry pan until crisp. Remove and set aside, leaving the juices in the pan.
- In the same pan, fry the cooked new potatoes, halved, until crisp and golden, adding a glug of oil if needed. Remove and set aside. Add a little more oil if needed, then fry the mushrooms, sliced, with the rosemary until golden. Add the onion, sliced, and the garlic, crushed, then fry until lightly golden.
- Return the potatoes and chorizo to the pan and cook for 2 minutes. Add the juice of ½-1 lemon, season and serve.
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