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  • Writer's pictureLucie Ellis

104. Cavolo Hash & Mint Yoghurt

A late breakfast today so I bulked it out into a substantial brunch instead using some of my favourite cabbage, cavolo nero. Hash is a term I use for anything that consists of a bunch of stuff all fried together in a pan, and is also one of my go to things to cook in a hurry as there's hardly ever a time that I can't bring a meal together in this way using whatever I can see in the fridge, so therefore it requires no premeditation: definitely man-slaughter not murder!


For 2:

2 cooking chorizo sausages (about 100g)

5 rashers of smoked streaky bacon

1/2 a bunch of cavolo nero (about 100g)

150g cherry tomatoes

A small pinch of dried chilli flakes

4 tbsp thick natural yoghurt

2 tsp dried mint

1/4 tsp garlic granules

4 eggs

Toast - to serve


Slice the chorizo into coins and cut each bacon rasher into 4 pieces. Strip the cavolo, discarding the stalks, and roughly chop the leaves.

Put the chorizo into a largeish frying pan over a medium heat and cook it for a few minutes to begin to colour and render some of its red oil then add the bacon, increase the heat and cook until the bacon has begun to crisp. Remove the meat into a bowl using a slotted spoon so the fat remains in the pan.

Place a saucepan of water on to boil ready for poaching the eggs.

Turn the heat up under the frying pan and cook the cavolo for about 3 minutes until it has softened and scorched a little in places, then tip the contents of the pan into the bowl with the meat. Now fry the tomatoes in the same pan with a pinch of salt and the aleppo chilli until the tomatoes are blistered and bursting.

Meanwhile mix the yoghurt, mint and garlic granules in a small bowl with a pinch of salt to taste. Put the toast on and get the eggs in to poach, adding a splash of vinegar to the water to help hold the eggs together.

Now tip the chorizo, bacon and cavolo back into the pan with the tomatoes to warm through, season with salt and pepper, and toss everything together well.

To serve, pile the hash onto buttered toast and top with the poached eggs and flavoured yoghurt.


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