Ingredients for Chorizo Hash With Peppers And Paprika
- Chorizo Sausage
- Red Pepper
- Hot Paprika
- 1 large onion
- 500g potatoes
- Olive Oil
- Garlic Clove
- 2 eggs
- Salt And Pepper
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How to Make Chorizo Hash With Peppers And Paprika
- Halve 1 large onion, then thinly slice each half.
- Halve 1 large bell pepper (any color), remove seeds, and chop into 1cm pieces.
- Remove casing from 150g chorizo and roughly chop into 1cm pieces.
- Wash 500g potatoes (leaving skins on) and chop into 1cm cubes.
- Boil potatoes for 5 minutes, drain in a colander, and cover with a clean cloth to absorb steam.
- Heat 2 tablespoons olive oil in a large frying pan. Add sliced onion, bell pepper, and 2 cloves minced garlic. Cook for 6 minutes until softened and lightly browned.
- Push the onion mixture to one side of the pan. Add chorizo and cook for 2 minutes over medium-high heat until browned.
- Stir in 1 teaspoon paprika and combine everything. Transfer the chorizo mixture to a plate.
- Add 1 tablespoon olive oil to the pan. Add potatoes and season generously with salt and pepper.
- Toss the potatoes in the hot pan for 3 minutes until they begin to crisp and brown.
- Return the chorizo mixture to the pan. Use a spatula to turn the mixture, ensuring even cooking.
- Cook for 5-6 minutes until everything is crispy and browned.
- Reduce heat and keep warm.
- In another pan, fry 2 eggs in the remaining oil until cooked to your liking.
- Divide the chorizo hash between two warm plates. Top each with a fried egg.
- Serve immediately with crusty bread and tomato ketchup for the perfect finishing touch!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
22g
Fat
80g
Carbs
11g
