Chorizo and Potato Hash with Fried Eggs
Delicious for breakfast, brunch or lunch. It's so full of flavours that all go so well together.
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.