Chorizo hash with fried eggs
SERVES 3
A Spanish twist on corned beef hash that’s ready in no time thanks to a clever tin of cooked potatoes.
YOU WILL NEED
60g chorizo, cut into chunks
1 large onion, sliced
1 yellow pepper, sliced
½tsp dried mixed herbs
400g tin boiled potatoes, drained 1tbsp sherry vinegar
2 fried eggs, to serve
Parsley or coriander to serve (optional)
1 Heat a non-stick frying pan over medium heat, add the chorizo and fry until crisp and it has released its oil. Using a slotted spoon, transfer to a plate, leaving as much oil in the pan as possible.
2 Add the onion to the pan and fry for 5 mins, then add the peppers and mixed herbs, then cook for a further 10 mins, until tender.
3 Add the potatoes to the pan and fry for 3-4 mins, breaking them up with a wooden spoon or using a potato masher to break them down. Add the chorizo and sherry vinegar and toss together well.
4 Serve the hash with the fried eggs and parsley or coriander, if using. Enjoy straight away.
TIP USE SOME CHOPPED BACON OR A SAUSAGE WITH THE SKIN REMOVED AND A PINCH OF SMOKED PAPRIKA INSTEAD OF CHORIZO.