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. The link to our bread recipes is included below.
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!
- If you like chorizo as much as we do, you’ll find quite a few different recipes on Felly Bull to try – the link to our recipes is below.
- The recipe is easily reduced or increased depending on how many people you’re cooking for.
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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 – see Tips
- Cholula chipotle hot sauce, to serve (optional)
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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).
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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 – see Notes
- 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!
- If you like chorizo as much as we do, you’ll find quite a few different recipes on Felly Bull to try – the link to our recipes is below.
- The recipe is easily reduced or increased depending on how many people you’re cooking for.
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