Nduja Hash Recipe

This recipe is inspired by the dish that was made for brunch on Something for the Weekend. Since I had all the ingredients required, I whipped this up in a flash, well almost and it was the most delicious quickie meal ever.

Nduja is a soft salami from Calabria which is made from offal and lots of chilli and it works brilliantly in making a delicious potato hash. Alternatively, you can use the Spanish Sobrasada as it is quite similar.

Nduja Hash Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 2

Nduja Hash Recipe

Nduja Hash - Fried onions, crispy potatoes, spicy and eggs. A perfect combination for brunch.


  • 300g new potatoes
  • 1 sliced onion
  • A few rashers of bacon, ham or any leftover cold meat of sausages can work too.
  • 2 free range eggs
  • 80g - 100g nduja (Available from supermarkets and the De Calabria stall in Borough Market)
  • 2 tbsp cold pressed rapeseed oil


  1. Par boil the new potatoes but don't over cook it. Drain them when cooked.
  2. Heat the oil in a frying pan and fry the onions until soft, about 10 minutes.
  3. Add the bacon and fry for a short while until cooked or crisp, as you prefer.
  4. Add the nduja to the pan and stir it into the onions until it melts.
  5. Now add the potatoes and leave it to cook until the potatoes get crispy, even slightly burnt.
  6. When the potatoes has crisped, break 2 eggs onto the hash and cover it until the eggs are cooked to your liking.
  7. When done, pile it on a plate and devour.

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