Mushroom, potato and chorizo fry-up

Name: Mushroom, potato and chorizo fry-up
Cook time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 250g cooking chorizo; 500g cooked new potatoes; 200g mushrooms; 4 fresh rosemary sprigs; 1 onion; 1 garlic clove; 1 lemon

Easy
September 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.

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

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Ingredients

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

Method

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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Mushroom, potato and chorizo fry-up

Ingredients

Method

Vegan fry-up

Corn fritters with crispy bacon, red pepper jam and soured cream

Two-potato, pancetta and parmesan hash

More to discover

Mushroom, potato and chorizo fry-up

Ingredients

Method

Or, how about...?

Vegan fry-up

Corn fritters with crispy bacon, red pepper jam and soured cream

Two-potato, pancetta and parmesan hash

More to discover