We both love Spanish flavours and found this chorizo and potato hash with fried eggs recipe on the Tesco Real Food website...it's a delicious dish to enjoy for breakfast, brunch or lunch. We've tweaked it slightly and written the recipe to serve 2 instead of 6. It's so full of flavours that all go incredibly well together.
To be honest with all of the potatoes that are in this chorizo and potato hash with fried eggs recipe, you don't REALLY need to have anything on the side. However...we both LOVE anything bread related too, so I'd definitely say to have a cheeky slice of toast (or 2!) on the side.
Tips
- David made english muffins the same day that he made this recipe, so it would have been rude not to try one on the side...delicious!
- The chorizo and potato hash with fried eggs recipe is easily reduced or increased depending on how many people you're cooking for.
Other recipes you might also like to try
Click here for all breakfast and brunch dishes.
Recent new recipes
Category Spotlight...
Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
How to make this Chorizo and Potato Hash with Fried Eggs
Ingredients
- 500g baby potatoes, cubed
- 2 tsp olive oil
- 1 small onion, sliced
- 0.25 tsp smoked paprika
- pinch of ground cumin
- 80g spicy chorizo, roughly chopped
- 75g roasted red peppers from a jar, drained and sliced
- salt and freshly ground black pepper
- 1 tsp sunflower oil
- 2 eggs
- crusty or homemade bread (optional), to serve
- Cholula chipotle hot sauce, to serve (optional)
Instructions
- Cook the potatoes in a medium saucepan of salted boiling water for 6 minutes. Drain well in a colander. Meanwhile, heat 1 tsp of the olive oil in a sauté pan or large frying pan over a medium heat.
- Fry the onions for 5 minutes, or until softened. Add the paprika, cumin and chorizo, and cook for 5 minutes, or until golden. Remove from the pan and set aside.
- In the same pan, heat the remaining tsp of olive oil. Fry the potatoes for 10 minutes, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 minutes.
- Meanwhile, heat the sunflower oil in a separate frying pan. Crack in the eggs and cook until the whites have set and the yolks are still runny, approx. 3 minutes. Top the hash with the fried eggs, serve and enjoy with some homemade bread, if you fancy and a drizzle of hot sauce (optional).
Recipe Collection Spotlight...
Date Night Mains Collection
Set the mood for a romantic evening with this collection of Date Night Mains. All of these dishes are designed to impress without the stress. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Chorizo and Potato Hash with Fried Eggs
Equipment
Ingredients
- 500 g (1.1 lb) baby potatoes cubed
- 2 tsp olive oil
- 1 small onion sliced
- 0.25 tsp smoked paprika
- pinch of ground cumin
- 80 g (2.8 oz) spicy chorizo roughly chopped
- 75 g (2.6 oz) roasted red peppers from a jar drained and sliced
- salt and freshly ground black pepper
- 1 tsp sunflower oil
- 2 eggs
- crusty or homemade bread (optional), to serve
- Cholula chipotle hot sauce to serve (optional)
Instructions
- Cook the potatoes in a medium saucepan of salted boiling water for 6 minutes. Drain well in a colander. Meanwhile, heat 1 tsp of the olive oil in a sauté pan or large frying pan over a medium heat.
- Fry the onions for 5 minutes, or until softened. Add the paprika, cumin and chorizo, and cook for 5 minutes, or until golden. Remove from the pan and set aside.
- In the same pan, heat the remaining tsp of olive oil. Fry the potatoes for 10 minutes, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 minutes.
- Meanwhile, heat the sunflower oil in a separate frying pan. Crack in the eggs and cook until the whites have set and the yolks are still runny, approx. 3 minutes. Top the hash with the fried eggs, serve and enjoy with some homemade bread, if you fancy and a drizzle of hot sauce (optional).
Notes
- David made english muffins the same day that he made this recipe, so it would have been rude not to try one on the side...delicious!
- The chorizo and potato hash with fried eggs recipe is easily reduced or increased depending on how many people you're cooking for.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE