Spanish · Brunch
Eggs with Blood Sausage Hash
Fried eggs served over a skillet hash of potato, blood sausage, and pork shoulder, pan-crisped with onion, bell pepper, and smoked paprika. Runny yolks break over the crisped edges, with a squeeze of lemon and parsley cutting the richness of the morcilla and pork fat.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
681Calories
37.8gProtein
47.4gFat
27.6gCarbs
4.8gSugar
3.4gFiber
969mgSodium
510mgChol
15.2gSat Fat
1220mgPotassium
100mgCalcium
5.1mgIron
2.8mcgVitamin B12
32mgVitamin C
protein-rich
herb-salt
weekend-brunch
hidden-gems
Instructions
1
Prep
Dice the pork shoulder and potato into small even cubes. Slice the onion, bell pepper, and blood sausage. Mince the garlic.
2
Fry
Heat olive oil in a large skillet over medium-high heat. Fry the potato cubes for 8 to 10 minutes, turning occasionally, until golden and tender.
3
Sear
Add the onion, bell pepper, pork shoulder, and blood sausage to the skillet over medium-high heat for 5 to 6 minutes, stirring occasionally, until browned and the sausage releases its fat.
4
Bloom
Stir the garlic and smoked paprika into the hash; cook over medium heat for 1 minute until fragrant and the paprika deepens in colour.
5
Fry
Push the hash to the edges. Crack the eggs into the cleared center. Fry over medium-low heat for 3 to 4 minutes until the whites set and yolks stay soft.
6
Plate
Slide the hash and eggs onto a plate. Season with salt and black pepper, scatter over parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz240g pork shoulder
- 4.2 oz120g, about a third of a small morcilla link blood sausage
- 9.8 oz280g potato
- 11 onion
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 44 large eggs
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp parsley
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
