Potato and Chorizo Hash
Spice up breakfast with this potato and chorizo hash recipe, crispy potatoes, smoky chorizo, and fried eggs in one hearty pan!
Equipment
- Large ovenproof skillet/frying pan
- Small frying pan (for eggs)
- Wooden spoon or spatula
Ingredients
- 900 Grams Potatoes peeled and cut into chunks
- 1 Teaspoon Salt for boiling
- 3 Tablespoons Olive oil plus extra for frying eggs
- 225 Grams Chorizo sausage
- 1 Red onion chopped
- 1 Green bell pepper chopped
- 2 Garlic cloves chopped
- 1 Teaspoon Paprika
- ¼ Teaspoon Crushed chili flakes optional
- 4 Eggs
- Pinch Salt to taste
- Pinch Ground black pepper
- Fresh parsley chopped (for garnish)
Instructions
- Peel potatoes and cut them into evenly sized chunks. Chop the onion and green bell pepper, and finely chop the garlic. Set everything aside.
- Bring a large saucepan of water to the boil, then add the salt and potato chunks. Simmer for about 10 minutes until just tender. Drain well and set aside to dry out slightly.900 Grams Potatoes, 1 Teaspoon Salt
- While the potatoes are cooking, heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and green pepper, cooking for 3-4 minutes until softened.3 Tablespoons Olive oil, 1 Red onion, 1 Green bell pepper
- Stir in the chorizo, breaking it up with a spatula. Cook until the sausage is browned and starting to crisp.225 Grams Chorizo sausage
- Add the paprika, stir, then remove the chorizo and onion mixture with a slotted spoon, leaving the oil in the pan.1 Teaspoon Paprika
- Add the drained potatoes to the skillet and toss to coat in the flavored oil. Cook over medium-high heat for 7-8 minutes until golden and crispy on the edges.
- Return the chorizo and onion mixture to the pan with the potatoes. Stir in the garlic, crushed chili flakes (if using), and season with salt and black pepper. Cook for 1 more minute until everything is well combined.2 Garlic cloves, ¼ Teaspoon Crushed chili flakes, Pinch Salt, Pinch Ground black pepper
- In a separate frying pan, heat a drizzle of olive oil and fry the eggs until cooked to your liking.4 Eggs
- Divide the hash between 4 plates, top each with a fried egg, and garnish with parsley. Serve hot and enjoy!Fresh parsley
Notes
Tips and Tricks
- Extra crispy potatoes: After boiling, let the potatoes steam-dry for a few minutes, this helps them crisp better in the pan.
- Spice it up: Swap mild chorizo for spicy chorizo if you like more heat.
- Make it a meal: Serve with crusty bread or a simple salad to make it heartier.
- Shortcut: Use pre-cooked or leftover boiled potatoes to cut down the cook time.
Nutrition
Calories: 355kcalCarbohydrates: 44gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 203mgSodium: 756mgPotassium: 1114mgFiber: 6gSugar: 4gVitamin A: 736IUVitamin C: 83mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how it was!
