Paprika Fry-Up

Paprika Fry-Up

When you have a few leftover cooked potatoes, this is what you have to make. Harissa would have also been great to use here but this just keeps things even more simple. If you didn’t like coriander then basil or parsley would be yummy for the salsa. This is such a great savoury breakfast is you are trying to think of non-sweet options. I always make sure I have a jar of chickpeas in the cupboard ready to go. Add some spinach to this for some more colour! So so good!

Like this recipe? Check out my other breakfast dishes here.

Serves 1

Ingredients:

3 tbsp Extra virgin olive oil

2 cooked baby potatoes, sliced into 2cm slices

1/3 medium onion, thinly sliced

80g jarred chickpeas

1/3 tsp ground paprika

1/2 grated garlic clove / 1/4 tsp garlic powder

1 medium egg

Salt + pepper

For the salsa:

Large handful of coriander

4 tbsp cold water

3 tbsp extra virgin olive oil

Squeeze lime juice

Place everything together for the salsa into a blender and mix for 30 seconds until smooth. Add a pinch of salt and pepper.

Set a large frying pan to a medium to high heat and add 2 spoons oil followed by the potatoes and onion. Fry everything together for 3mins, tuning the potatoes so they are golden on all sides.

Add chickpeas into a bowl and mix together with paprika, garlic powder. Add to the frying pan and toss together for 20 seconds.

Move everything to one side and add a little more oil. Crack the egg over the oil and fry for about 3mins.

Plate up with the salsa on top and a last seasoning.

Watch me make the recipe here!