Potato and Chorizo Hash

Prep time: 10 mins Cook time: 20 mins
Serves: 2

Diet: Gluten and Wheat Free

Cuisine: Spanish

Type: Lunch

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This can be served for brunch and is a great way of eating up left over potatoes. brimming full of flavour and colour. tatoes, topped with beautifully fried eggs. Start your day the right way with this hearty dish.


  • 1 large onion - finely sliced
  • 1 clove of garlic - chopped
  • 120g chorizo - cut into chunks
  • 1 red pepper - sliced
  • 2-3 cooked potatoes - diced
  • Olive oil
  • Sunflower oil
  • 2 large free-range eggs


Gently fry the onion and garlic in a little oil in a pan until the onion is soft. Add the chorizo and fry for a further 2 minutes. Add the potatoes and red pepper and cook for around 10 minutes. Turn occasionally, so nothing catches on the bottom of the pan.

Meanwhile fry the eggs in a small pan of sunflower oil and serve on top of the hash once it is cooked.

Season with sea salt and black pepper.