- Chorizo & Potato Hash.jpg (48.41 KiB) Viewed 292 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp vegetable oil, plus extra for frying eggs
- 1 red onion, thinly sliced
- 350g leftover boiled potatoes, chopped into bite-sized pieces*
- 125g chorizo, chopped
- 2 fresh thyme sprigs
- 1 tsp smoked paprika
- 227g can chopped tomatoes
- 4 eggs
- Salt and freshly ground black pepper
*Alternatively, boil 350g bite-sized chunks of potato in a pan of lightly salted water until tender. Drain and set aside for 15 minutes, to dry out a little before using.
Method
1. Heat 1 tbsp of the oil in a large frying pan over a medium heat. Add the onion and fry for 8 - 10 minutes or until beginning to brown or caramelise a little. Tip in the potatoes, drizzle in the rest of the oil and cook for 5 minutes to brown. Stir often to make sure the onion does not burn.
2. Stir in the chorizo, thyme sprigs and paprika and fry for 4 -5 minutes to release the oil and colour the potatoes. Pour in the tomatoes, season well with salt and pepper and cook for 5 minutes to thicken.
3. Heat the extra oil in a large frying pan over a medium heat and fry the eggs to your preference. Serve on top or alongside the hash, removing the thyme sprigs just before plating up.
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