Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.
Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.
At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to you liking.
Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.
Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them.
Cost per recipe: £5.08
Cost per portion: £1.27
Nutritional values per portion
Energy 641 kcal
Carbohydrate 72g of which sugars 6.7g
Fat 27g of which saturates 7.4g
Sodium 0.6g or equivalent as salt 1.6g
Contains: Gluten, Wheat, Celery, Eggs, Milk, Soya
May Contain: Mustard, Sesame, Sulphites
Our thanks to www.justaddmushrooms.com for providing this recipe. Visit our mushroom recipes page for more great ideas for using mushrooms.