Dr Megan Rossi's Peanut Caramel Smoothie
This plant-packed smoothie is going to become a new household favourite!
Set a non-stick frying pan over a medium heat, add the chorizo and fry gently for 4-5 minutes until crisp; the oil from the chorizo should melt as it cooks. Increase the heat, add the onion and green pepper and cook for a couple of minutes until softened. Add the potatoes and cook for 3-4 minutes until they start to crisp at the edges. Add the spinach, chicken and chilli flakes (optional) and fry for a further couple of minutes then season to taste.
Meanwhile poach the egg in a pan of gently simmering water for 3 minutes until the white is set and the yolk is still runny, or until cooked to your liking. Top the hash with the poached egg, scatter over the coriander and serve.
A banging recipe from The Body Coach app!