Prep 5 mins | Cook 30 mins | Serves 2

It’s a little bit bubble and squeaky. It’s a little bit hashy. It’s even a little bit hair of the dog. But it’s definitely got the cure factor. Whether your shrouded in a hangover darkness you can’t seem to shake or if you just want a bloody good brunch with the boys- this is yours.


The sprouts supply a fantastic amount of vitamin K to help your achy bones, and vitamin C / copper to give your immune system a kick in the right direction. On top of that, one medium potato on average will contain 20% of your recommended intake of vitamin C & copper, along with 31% B6, which helps the liver detox. Chorizo’s B-12 and thiamine will also pick up our energy levels for the day ahead.


BRUSSEL SPROUTS – Around 155g of sprouts will supply you with the following of your recommended daily intake; 243% vitamin K (great for bones), 128% vitamin C, 23% folate, 16% vitamin B6, 16% fibre, 14% copper (good for immune system). To name a few. Glucosinolates are a plenty in sprouts, and it’s this that activates detoxification of carcinogens in the body. (SOURCE: ).


BEER – Beer has small amounts of protein, fibre and B-vitamins. But what is going to work alongside the sprouts and the Vitamin K, is the silicon within the beer. Silicon is a compound to help maintain strong bones. Phosphorus and Magnesium are also in beer which are renowned for their healthy bone and teeth properties. (SOURCE: )


CHORIZO – One serving of chorizo contains 0.6mg of vitamin B1 (thiamine), which helps us convert our food into energy. Another great energy boosting benefit of chorizo is it’s 2mg per serving of vitamin B-12. The daily recommended intake only being 2.4mg. Chorizo is not only delicious but will certainly help us get the getup and go feeling much needed if you’re choosing to cook this on a hangover. (SOURCE: )



½ link chorizo, skin removed and sliced into rounds or wedges

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150ml beer

240g trimmed sprouts (packet of), bottoms removed & halved

2 potatoes, peeled and cubed

2 garlic cloves, finely chopped

2 shallots, finely chopped

2 sage leaves (optional), finely shredded

2 eggs

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  1. Get 2 pans of boiling water on the go and par-boil the potatoes for 10 minutes. Drain & set aside.
  2. In the other pan blanch the sprouts for 3 minutes, then drain and refresh by running under a cold tap. Set aside.
  3. Meanwhile, heat a tablespoon of oil in a large, deep frying pan over a medium to high heat. Cook the chorizo chunks for 5 minutes.
  4. Add the shallots and cook with the chorizo for a couple of minutes.
  5. Add the garlic and the sprouts and cook for 7-8 minutes. Stirring only occasionally. You want to get some crispy, charred bits on the sprouts. Don’t worry if it’s looking very dry as we will add beer in a bit. If the ingredients are starting to burn too quickly then reduce your heat.
  6. Add the potatoes to the pan with a bit of black pepper. Stir to combine and cook for a couple more minutes.
  7. Add the beer (and sage, if using) and let it bubble out undisturbed for a minute, then stir and have a go at any parts stuck to the bottom of the pan.
  8. You want all the beer to be absorbed before serving, and then let it continue to cook to get a bit of crisp on the potatoes. You can either fry an egg however you’re used to cooking eggs or you can follow my method which guarantees no broken yolks!


Eggs Tip!

Pre-heat your grill to high. Heat a dash of oil in a frying pan over a high heat, crack your eggs is so you cook the underneath of the egg, then shove the pan under the grill to cook the eggs on top. Once the egg looks pearly and cooked remove from the grill and use a spatula to pop on top of your chorizo hash on plates. A few drops of hot sauce if you like it spicy and you’re ready to gorge.

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