Pic of Brussels sprout, chorizo and potato hash

Brussels sprout, chorizo and potato hash

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Meat mains

Brussels sprout, chorizo and potato hash

Side Serves 4 55 min
This is a great quick way to use up odds and ends. You can substitute sliced sprouts for kale or cabbage. To make a complete dinner or a very good brunch, top with a poached egg.


  • 300g Brussels sprouts
  • 1 tbsp olive oil
  • 300g chorizo sausage, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500g cooked potatoes, cut into 2cm dice
  • salt and pepper
Image of Brussels sprout, chorizo and potato hash


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Blanch the Brussels sprouts in a large pan of boiling salted water for 1 minute. Drain well and slice roughly.
  • Step 2

    Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 10 minutes, until just starting to brown. Remove the chorizo with a slotted spoon and set aside.
  • Step 3

    Add the onion and garlic to the chorizo fat in the pan and cook gently for 5 minutes.
  • Step 4

    Add the diced potatoes, turn up the heat to get some colour in them and cook for 5 minutes, turning the potatoes until browned all over.
  • Step 5

    Return the chorizo to the pan with the sprouts and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season and serve.

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