There are two main principles for quick lunch ideas covered in this one:

  1. leftover potatoes are your friend for life – think bubble & squeak, Spanish omelette…
  2. fried eggs are a good addition on loads of things – and on their own just on toast

I had an open bag of sliced kale in the fridge (I snuck some into the Minestrone earlier in the week, but there was still loads left) and I cooked extra potatoes with dinner last night with the sole purpose of making sure I had some to rustle up this lunch with. Last night, I cut them into cubes with their skin on and baked them in a little oil and mixed herbs.

Today, these leftover spuds tumbled down to be the main ingredient in my lunchtime chorizo, kale & potato hash with fried egg.

Fried slices of chorizo, some shredded kale and the pre-cooked potatoes all cooked together in a little more oil. The fried egg is cooked after in the same oil. And I’d recommend some crusty bread to mop up those paprika-infused oils and the runny yolk.

Chorizo, kale & potato hash topped with a fried egg and served with some baguette
Some leftover potatoes get a mid-week makeover in this chorizo, kale & potato hash with fried egg.
  • Chorizo ring
  • Sliced kale
  • Pre-cooked potatoes – of any kind that can be diced up
  • Oil
  • Egg
  • Crusty bread

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