Photo of Beetroot & egg hash by WW

Beetroot & egg hash

7
5
3
SmartPoints value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Potato(es), Raw

400 g, peeled and cut into small cubes

Beetroot

4 whole, small, peeled and cut into small cubes

Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

75 g, skin removed and torn into chunks

Egg, whole, raw

4 medium, raw

Parsley, fresh

2 tablespoons, roughly chopped

Instructions

  1. Put the potatoes and beetroot in separate pans and cover with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes (they should be easy to pierce with a fork, but not completely cooked through) and cook the beetroot for a further 5 minutes. Drain the beetroot, which should be similar in texture to the potatoes, and leave both to dry.
  2. Mist a large frying pan with cooking spray and set over a medium heat. Add the chorizo then cook for 3-4 minutes until crisp on the edges and the fat has been released. Use a slotted spoon to transfer the chorizo to a small plate. Add the potatoes and beetroot to the pan and cook for 10 minutes until they start to colour all over and are tender. Stir in the chorizo. Make 4 holes in the hash and crack 1 egg into each. Cook for 4-5 minutes, until the whites are mostly cooked, and then cover for another couple of minutes. The whites should be set but the yolks still runny. Scatter over the parsley and season well before serving.

Start eating better than ever!