Mushroom, potato and chorizo fry-up

Mushroom, potato and chorizo fry-up
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
323kcals
Fat
17.9g (6.6g saturated)
Protein
14.6g
Carbohydrates
25.9g (5.2g sugars)
Fibre
3.3g
Salt
0.9g
Calories
323kcals
Fat
17.9g (6.6g saturated)
Protein
14.6g
Carbohydrates
25.9g (5.2g sugars)
Fibre
3.3g
Salt
0.9g

Ingredients

  • 250g cooking chorizo
  • 500g cooked new potatoes
  • 200g mushrooms
  • 4 fresh rosemary sprigs
  • 1 onion
  • 1 garlic clove
  • 1 lemon

Method

  1. Fry the cooking chorizo, chopped, in a large, dry pan until crisp. Remove and set aside, leaving the juices in the pan.
  2. 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.
  3. 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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September 2019