July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 2-3) 4 tbsp olive oil 700g/11⁄2lb potatoes, peeled and cut into small chunks 1 large onion, peeled and chopped 1 clove garlic, crushed 1⁄2 jar GALLERY Ingredients (Serves 2-3)4 tbsp olive oil 700g/11⁄2lb potatoes, peeled and cut into small chunks 1 large onion, peeled and chopped 1 clove garlic, crushed 1⁄2 jar Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed, drained and halved 100g/4oz chorizo sausage, thinly sliced Salt and freshly ground black pepper 3 eggs Paprika and chopped, fresh, flat-leaf parsley to garnish Heat the oil in a large frying pan. Add the potatoes and fry over a medium heat, stirring often, for 10-12 minutes, or until almost tender. Add the onion and garlic and cook for a further 5-6 minutes, then add the pepper halves and chorizo, if using, and cook for 2 more minutes, stirring often. Season to taste. Using the back of a tablespoon, make 3 spaces in the hash and carefully crack an egg into each space. Cook over a medium-low heat until the eggs are set. Serve immediately, sprinkled with paprika and chopped flat-leaf parsley.
