"My smoky chorizo and spring onion potato cakes are topped with a fried egg, and served with avo and salad. If you like breakfast for dinner, you're on to a winner!"
Prep Time
40 min
Cuisine
Fusion
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2 British free-range eggs<span class="strong">†</span>
1 spring onion
50g baby leaf salad
5g chives
1 white wine vinegar sachet (15ml)
100g British diced chorizo
1 avocado
1 white potato
Typical Values
per 100g
per serving
Energy
953 kJ 229 kcal
2359 kJ 566 kcal
Fat of which saturates
14.4 g 4 g
35.6 g 10 g
Carbohydrate of which sugars
16.6 g 0.9 g
41.2 g 2.2 g
Fibre
3.3 g
8.2 g
Protein
7.1 g
17.5 g
Salt
0.72 g
1.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a full kettle
Peel and chop the potatoes into rough, bite-sized pieces, then add to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
2
Meanwhile, heat a large, dry, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat
Once hot, add the diced chorizo and cook for 6-8 min or until starting to crisp
Whilst the chorizo is crisping, trim, then chop the spring onions
3
Once the potatoes are done, drain them and return to the pot to steam dry
Mash the potatoes until smooth
Add half the cooked chorizo (reserve the pan, remaining chorizo and any oil for later), chopped spring onion and 1/4 tsp [1/2 tsp] salt and pepper and give it a good mix up – this is your potato cake mix
4
Shape the potato cake mix into 4 [8]chorizopotato cakes
Add the chorizo potato cakes to a lightly oiled baking tray
Put the tray in the oven for 12-15 min or until golden
Tip: If the potato cake mix is a little wet and not sticking together nicely, add a spoonful or two of flour
5
While the potato cakes are cooking, add the white wine vinegar and 1 tbsp [2 tbsp] olive oil to a large bowl with a pinch of salt and pepper and stir is all together – this is your dressing
Wash, then add the baby leaf salad to the dressing and give it a gentle mix up
6
Chop the chives finely
Cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways
7
Return the pan with the remaining chorizo to a medium-low heat with a drizzle of vegetable oil
Once hot, crack the eggs into the pan
Cook, covered for 2-3 min or until done to your liking
8
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