Potato and Chorizo Hash
Diet: Gluten and Wheat Free
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.