Chorizo Hash With Peppers and Paprika

Recipe by TracyC
READY IN: 40mins




  • Slice onion in half and then each half needs to be sliced as thinly as possible.
  • Halve and deeseed the pepper, chop into 1cm pieces.
  • Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
  • Wash 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.
  • Heat 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.
  • Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
  • Add paprika and stir everything together then transfer this mix to a plate.
  • Add 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.
  • Return 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.
  • In another pan fry eggs in remaining oil.
  • Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!