There are two main principles for quick lunch ideas covered in this one:
- leftover potatoes are your friend for life – think bubble & squeak, Spanish omelette…
- 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 ring
- Sliced kale
- Pre-cooked potatoes – of any kind that can be diced up
- Oil
- Egg
- Crusty bread