1/1 Photo of Chorizo Hash With Peppers and Paprika
My husband decided to cook for me the other night and found this wonderful recipe by Delia Smith. It is delicious!
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- 1Slice onion in half and then each half needs to be sliced as thinly as possible.
- 2Halve and deeseed the pepper, chop into 1cm pieces.
- 3Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
- 4Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
- 5Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
- 6Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
- 7Add paprika and stir everything together then transfer this mix to a plate.
- 8Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
- 9Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
- 10In another pan fry eggs in remaining oil.
- 11Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!
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Nutritional Facts for Chorizo Hash With Peppers and Paprika
Serving Size: 1 (384 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 798.0
- Calories from Fat 549
- Total Fat 61.1 g
- Saturated Fat 16.1 g
- Cholesterol 277.5 mg
- Sodium 1008.1 mg
- Total Carbohydrate 34.8 g
- Dietary Fiber 5.0 g
- Sugars 5.5 g
- Protein 28.3 g