Crisp potatoes fried with chorizo, red onion and red pepper, with eggs cooked on top. Serves 4.
600g
1piece
1piece
1tsp
0.75tsp
large4piece
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | 150g | raw, soft cooking chorizo, not the cured kind | — | ||
| 3 | | 1piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.75tsp | — | — | |
| 7 | | 4piece | large | — | |
| 8 | | 1pinch | — | — |
Lay the potatoes on the chopping board.
Waxy potatoes · 600 g
Cut them into 1.5 cm cubes, leaving the skins on.
Lay the chorizo on the board.
Put it in the large frying pan (about 30 cm across).
Fry over a medium-low heat for about 5 minutes, stirring now and then, until it is cooked through, has released its red oil and starts to crisp.
Meanwhile, lay the red onion on the board.
Red onion · 1 pieceLay the pepper on the chopping board.
Red pepper · 1 pieceFry for about 5 minutes, stirring, until soft.
Add the potatoes, cover with the lid and cook for about 12 minutes, turning now and then, until tender, then uncover and fry for about 8 minutes more, turning, until golden and crisp at the edges.
Scatter over the paprika.
Smoked paprika · 1 tspAdd the salt and turn everything over.
Salt · 0.75 tspMake 4 hollows in the hash with the back of the spoon and crack an egg into each.
Egg · 4 piece
Cover with the lid and cook over a low heat for about 5 minutes, until the whites are fully set and the yolks are still runny; for firm yolks, cook a little longer. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.
Uncover the pan and grind over a little pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Lay the potatoes on the chopping board.⏱ 10sResultWaxy potatoes |
| 2 | Waxy potatoesstep 1 | | Cut them into 1.5 cm cubes, leaving the skins on.⏱ 3 minResultPotato cubes |
| 3 | Potato cubesstep 2 |  | Put them in the mixing bowl.⏱ 10sResultPotato cubesused in step 18 |
| 4 | 150 g | | Lay the chorizo on the board.⏱ 5sResultCooking chorizo |
| 5 | Cooking chorizostep 4 | | Slit the skin and peel it off.⏱ 30sResultSkinned chorizo |
| 6 | Skinned chorizostep 5 | | Cut the chorizo into 1 cm dice.⏱ 1 minResultDiced chorizo |
| 7 | Diced chorizostep 6 | | Put it in the large frying pan (about 30 cm across).⏱ 10sResultDiced chorizo |
| 8 | — | | Fry over a medium-low heat for about 5 minutes, stirring now and then, until it is cooked through, has released its red oil and starts to crisp.⏱ 5 minResultChorizo and red oil |
| 9 | 1 piece | | Meanwhile, lay the red onion on the board.⏱ 5sResultRed onion |
| 10 | Red onionstep 9 | | Trim the ends and peel off the skin.⏱ 20sResultPeeled red onion |
| 11 | Peeled red onionstep 10 | | Cut it into 1 cm dice.⏱ 1 minResultDiced Onion |
| 12 | Diced Onionstep 11 | | Add the onion to the pan.⏱ 10sResultChorizo and onion |
| 13 | 1 piece | | Lay the pepper on the chopping board.⏱ 5sResultRed pepper |
| 14 | Red pepperstep 13 | | Cut out the stalk, seeds and white ribs.⏱ 40sResultDeseeded red peppers |
| 15 | Deseeded red peppersstep 14 | | Cut it into 1 cm dice.⏱ 1 minResultDiced red pepper |
| 16 | Diced red pepperstep 15 | | Add the pepper to the pan.⏱ 10sResultChorizo, onion and pepper |
| 17 | — | | Fry for about 5 minutes, stirring, until soft.⏱ 5 minResultSoft chorizo vegetables |
| 18 | Potato cubesstep 3 | | Add the potatoes, cover with the lid and cook for about 12 minutes, turning now and then, until tender, then uncover and fry for about 8 minutes more, turning, until golden and crisp at the edges.⏱ 20 minResultCrisp chorizo hash |
| 19 | 1 tsp | | Scatter over the paprika.⏱ 5sResultHash with paprika |
| 20 | 0.75 tsp | | Add the salt and turn everything over.⏱ 20sResultSeasoned chorizo hash |
| 21 | 4 piece | | Make 4 hollows in the hash with the back of the spoon and crack an egg into each.⏱ 40sResultHash with eggs |
| 22 | — | | Cover with the lid and cook over a low heat for about 5 minutes, until the whites are fully set and the yolks are still runny; for firm yolks, cook a little longer. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.⏱ 5 minResultHash with set eggs |
| 23 | 1 pinch | | Uncover the pan and grind over a little pepper.⏱ 5sResultFinished chorizo hash |
| Total Time | 46 min | ||
| Nutrient | Per serving |
|---|---|
| 383kcal | |
| 19g | |
| 19g | |
| 7g | |
| 33g | |
| 5g | |
| 4g | |
| 851mg |
Crisp potatoes fried with chorizo, red onion and red pepper, with eggs cooked on top. Serves 4.
What you’ll doYou will fry chorizo until it releases its red oil, soften red onion and pepper in it, cook cubed potatoes in the pan under a lid until tender and crisp, then cook eggs in hollows in the hash.
