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Chorizo hash

Ingredients

  • 1 sweet onion, halved and cut into thin slices
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 large clove of garlic, finely chopped
  • 2-3 red potatoes (depending on size), skin on and cut into bite-sized pieces
  • 1 rounded teaspoon hot Spanish paprika
  • 4-5oz Spanish chorizo sausage, cut into bite-sized pieces
  • 2 eggs

Instructions

Cook the potatoes in just enough salted water to cover them until tender but not falling apart. Drain in colander and cover with a tea towel.

Fry onions and peppers in olive oil over medium high heat until softened up and starting to gain a little color. Add the garlic and fry a minute until fragrant. Push to the back of the pan, add the chorizo and cook a few minutes until it releases its fat and crisps a little. Add the paprika, stir to combine then remove everything to a plate and set aside.

Add some more oil to the pan and when hot add the potatoes. Season with salt and pepper and fry until they start to take on some color and crisp up.

Return the plate of onions, pepper, garlic and chorizo to the pan and combine with the potatoes. Continue to cook over a medium heat for 5 minutes or so. You want everything to get a little crispier and browner. Once ready, turn the heat to low and cook the eggs.

The eggs can be fried (original recipe) or poached (healthier).

Serve with the eggs sat on top of the hash and plenty of ketchup.

Nutrition

Estimated, per serving

  • Servings: 2
  • Serving size: 1 plate (with 1 egg)
  • Calories: 665
  • Protein: 26 g
  • Carbs: 42 g
  • Fat: 43 g
  • Saturated fat: 12 g
  • Fiber: 6 g
  • Total sugar: 9 g
  • Sodium: 1600 mg