I saw this and thought it would be a good option for breakfast.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in a paper bag.
INGREDIENTS:
100g Smashed avocado
15ml White wine vinegar
5g Chives
100g Diced chorizo
2 Spring onion
2 British free range egg
50g Baby leaf salad
4 White potato
NUTRITION:
Calories per serving: 555 kcal
Info per 100g
Energy - 137 kcal
Fat - 8.2g
Of which saturates - 2.2g
Carbohydrates - 10.2g
Of which sugars - 0.8g
Protein - 5.7g
Salt - 0.56g
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Boil a full kettle. Peel and chop your 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.
STEP 2: Meanwhile, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat. Once hot, add your diced chorizo and cook for 6-8 min or until starting to crisp. Whilst the chorizo is crisping, trim, then chop your spring onion.
STEP 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 a pinch of salt and pepper and give it a good mix up – this is your chorizo & potato mixture.
STEP 4: Shape the chorizo & potato mixture into 2 cakes per person (I made 5). 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.
STEP 5: While the potato cakes are cooking, add your white wine vinegar and 2 tbsp olive oil to a large bowl with a pinch of salt and pepper and stir it all together – this is your dressing. Wash your salad then add it to the dressing and give it a gentle mix up.
STEP 6: Chop your chives finely.
STEP 7: Return the pan with the remaining chorizo to a medium-low heat with a drizzle of vegetable oil. Once hot, crack your egg into the pan on the opposite side to the chorizo. Cook, covered for 2-3 min or until done to your liking. Serve the chorizo potato cakes with your smashed avocado and salad to the side. Top with a fried egg and the crispy chorizo. Garnish with the chopped chives. Enjoy!
I have already made this multiple times since doing it the first time. I love it as a big breakfast.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Sunday 13th October 2025
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 70% off of your first box and 20% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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