Kickstart the day with this fiery and filling treat
Sundays. Sundays are rest days, recovery days, getting straight for the week ahead days. Sundays are nesting away from the rest of the world, building pillow forts and duvet tents, with Disney movies back to back. For us, Sundays are also family food days, but the wait until the early evening roast is a LONG one, so we like to have a bit of a cooked breakfast to start the day.
We first experienced breakfast hash at the Cozy Club in Bath whilst I was a student. At the time, I was in my final year, and meeting up with my fiancé every other weekend due to the long distance between us. On a Sunday we would wander somewhere different for Breakfast before saying bye for another fortnight. The Cozy Club become a firm favourite with us, especially because of their breakfast hash beans (they especially hit the spot after a night on the town).
Years on, our student days have long since diminished, but we still enjoy a Sunday spicy breakfast treat. Topped with a poached egg, this is the perfect comfy cosy concoction to ward off those end-of-the-weekend blues. I swear Chorizo is the best thing you can have on reserve in your fridge
What’s your go-to comfort food breakfast on a weekend? Let us know in the comments below, or over on our Instagram (@MamaMakesDo).
Breakfast Chorizo and Bean Hash
- 300 g Potato Cut into small cubes
- 1 tbsp Vegetable Oil
- 1 Clove Garlic
- 1 tsp Paprika
- 1 Medium Onion Finely chopped
- 2 Fresh Chilli Peppers Finely chopped
- 100 g Chorizo Cut into Rounds, then halved
- 1 Tin of Baked Beans
- 1 Squirt BBQ Sauce (to taste)
- 1 Squirt Sriracha Sauce (to taste)
- 3 Eggs (one per person)
Pop the chopped potato into a microwave safe bowl. Cover in water and microwave until cooked (approx. 8-12 minutes, will be soft if poked with a knife).
Add the vegetable oil to a wok and turn heat to high. Once the oil has heated, add in the potato, crushed garlic and Paprika, and Fry until the potato has started to turn golden (about 10 minutes).
Add the Chorizo, Onion, and Chillies to the Mix, and continue to fry until the onions have softened and the chorizo has started to brown (about 5 minutes).
Once the mixture has cooked, turn the heat to low and add the tin of beans. Add squirts of BBQ sauce and Sriracha sauce to your taste preferences and stir to combine. Cook until beans are heated through.
Fill a frying pan with a thin layer of water, and heat until boiling. Crack in the eggs (one per portion) and simmer until poached (2-3 mins).
To serve, scoop into a bowl and top with a poached egg.