Ingredients

Steps

• Thinly slice the onion into half-moons and chop the red pepper and chorizo into 1 cm pieces.
• Simmer 1 cm potato cubes in salted boiling water for 5 minutes then drain and dry with a cloth.
• Sauté onion, pepper, and garlic in 2 tablespoons of oil for 6 minutes until softened.
• Add chorizo to the pan and cook for 2 minutes until browned at the edges.
• Stir in the paprika and transfer the mixture to a plate.
• Heat 1 tablespoon of oil and fry potatoes for 3 minutes until they begin to crisp.
• Return the chorizo mixture to the pan and cook for 5-6 minutes until brown and crispy.
• Fry the eggs in the remaining oil in a separate pan.
• Serve the hash on warmed plates topped with a fried egg.