Beetroot, potato & chorizo hash Swap leftover roast potatoes for King Edwards here if desired 300g King Edward potatoes (peeled weight), cubed 1 sweet potato (250g peeled weight), peeled and cubed 300g pack Asda Vacuum Packed Cooked Beetroot, cubed 2 red onions, cut into wedges 225g Asda Extra Special Spanish Chorizo Casero, cut into 2.5cm cubes 1tbsp sunflower oil, plus extra for frying 2tsp wholegrain mustard 2tbsp Worcestershire sauce 4 free-range eggs
❶ Preheat the oven to 190C/ 170C Fan/Gas 5. Add the potatoes and sweet potatoes to a pan of boiling water. Return to the boil and simmer fast for 5 minutes. Drain well. ❷ Put the potatoes in a large, ovenproof dish with the beetroot, onions and chorizo. Mix together the oil, mustard and Worcestershire sauce, pour over the vegetables and mix well. Bake for 40 minutes, stirring halfway through. ❸ Fry the eggs in a little oil and serve on top of the hash. Season with black pepper.
2
HIGH HIGH HIGH MED
CALORIES SUGAR
FAT SAT FAT
SALT
409 15.4g 22g 6.5g 1.4g OF YOUR 5 A DAY 20% 17% 31% 33% 23% BASED ON GUIDELINE DAILY AMOUNT PER SERVING
24 | ASDA.COM/MAGAZINE | JUNE 2013
SERVES 4 READY IN 1HR PRICE PER SERVING £1.34