Chorizo Hash with Peppers and Paprika

A flavorful hash made with chorizo, potatoes, red pepper, and onions, topped with fried eggs and seasoned with paprika.

Potatoes Chorizo Breakfast Eggs One Pan

Estimated Nutrition

Calories

748.4

kcal / serving

1496.8 kcal total

Carbs

26.2g

per serving

52.4 g total

Fat

59.4g

per serving

118.8 g total

Protein

27.2g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

large and very fresh

Meat

150

Chorizo Sausage

peeled and cut into 1 cm pieces

NutsSeeds

teaspoon

Hot Paprika

rounded teaspoon

clove

Garlic

fat clove, peeled and crushed

piece

Salt

to taste

piece

Black Pepper

freshly milled, to taste

OilsFats

tablespoon

Olive Oil

Vegetables

piece

Red Pepper

small, deseeded and chopped into 1 cm pieces

piece

Onion

medium, thinly sliced into half-moons

275

Potatoes

Desirée or King Edward, cut into 1 cm cubes with skin on

Method

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.