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Home » Recipes

Chorizo and Potato Hash with Fried Eggs

Published: May 7, 2021 · Modified: Mar 3, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chorizo and potato hash in skillet with fried eggs on top
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We both love Spanish flavours and found this chorizo and potato hash with fried eggs recipe on the Tesco Real Food website...it's a delicious dish to enjoy for breakfast, brunch or lunch.    We've tweaked it slightly and written the recipe to serve 2 instead of 6.   It's so full of flavours that all go incredibly well together.

To be honest with all of the potatoes that are in this chorizo and potato hash with fried eggs recipe, you don't REALLY need to have anything on the side. However...we both LOVE anything bread related too, so I'd definitely say to have a cheeky slice of toast (or 2!) on the side.

Tips

  • David made english muffins the same day that he made this recipe, so it would have been rude not to try one on the side...delicious!
  • The chorizo and potato hash with fried eggs recipe is easily reduced or increased depending on how many people you’re cooking for.

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How to make this Chorizo and Potato Hash with Fried Eggs

Ingredients

  • 500g baby potatoes, cubed
  • 2 tsp olive oil
  • 1 small onion, sliced
  • 0.25 tsp smoked paprika
  • pinch of ground cumin
  • 80g spicy chorizo, roughly chopped
  • 75g roasted red peppers from a jar, drained and sliced
  • salt and freshly ground black pepper
  • 1 tsp sunflower oil
  • 2 eggs
  • crusty or homemade bread (optional), to serve
  • Cholula chipotle hot sauce, to serve (optional)

Instructions

  1. Cook the potatoes in a medium saucepan of salted boiling water for 6 minutes. Drain well in a colander. Meanwhile, heat 1 tsp of the olive oil in a sauté pan or large frying pan over a medium heat.
  2. Fry the onions for 5 minutes, or until softened. Add the paprika, cumin and chorizo, and cook for 5 minutes, or until golden. Remove from the pan and set aside.
  3. In the same pan, heat the remaining tsp of olive oil. Fry the potatoes for 10 minutes, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 minutes.
  4. Meanwhile, heat the sunflower oil in a separate frying pan. Crack in the eggs and cook until the whites have set and the yolks are still runny, approx. 3 minutes. Top the hash with the fried eggs, serve and enjoy with some homemade bread, if you fancy and a drizzle of hot sauce (optional).

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Chorizo and potato hash in skillet with fried eggs on top

Chorizo and Potato Hash with Fried Eggs

By: Deborah
Delicious for breakfast, brunch or lunch.   It's so full of flavours that all go so well together.
PREP: 10 minutes minutes
COOK: 30 minutes minutes
TOTAL: 40 minutes minutes
Course: Breakfast, Brunch, Lunch
Cuisine: British, Spanish
Servings: 2 people
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Equipment

  • Saucepan
  • Frying pan

Ingredients

  • 500 g (1.1 lb) baby potatoes cubed
  • 2 tsp olive oil
  • 1 small onion sliced
  • 0.25 tsp smoked paprika
  • pinch of ground cumin
  • 80 g (2.8 oz) spicy chorizo roughly chopped
  • 75 g (2.6 oz) roasted red peppers from a jar drained and sliced
  • salt and freshly ground black pepper
  • 1 tsp sunflower oil
  • 2 eggs
  • crusty or homemade bread (optional), to serve
  • Cholula chipotle hot sauce to serve (optional)

Instructions

  • Cook the potatoes in a medium saucepan of salted boiling water for 6 minutes. Drain well in a colander. Meanwhile, heat 1 tsp of the olive oil in a sauté pan or large frying pan over a medium heat.
  • Fry the onions for 5 minutes, or until softened. Add the paprika, cumin and chorizo, and cook for 5 minutes, or until golden. Remove from the pan and set aside.
  • In the same pan, heat the remaining tsp of olive oil. Fry the potatoes for 10 minutes, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 minutes.
  • Meanwhile, heat the sunflower oil in a separate frying pan. Crack in the eggs and cook until the whites have set and the yolks are still runny, approx. 3 minutes. Top the hash with the fried eggs, serve and enjoy with some homemade bread, if you fancy and a drizzle of hot sauce (optional).

Notes

  • David made english muffins the same day that he made this recipe, so it would have been rude not to try one on the side...delicious!
  • The chorizo and potato hash with fried eggs recipe is easily reduced or increased depending on how many people you’re cooking for.
 
You might also like to try:
  • breakfast and brunch dishes
 

Nutrition

Calories: 453kcal | Carbohydrates: 49g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 621mg | Potassium: 1233mg | Fiber: 7g | Sugar: 4g | Vitamin A: 737IU | Vitamin C: 69mg | Calcium: 82mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baby potatoes, chorizo, hash, smoked paprika
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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