Spanish-style hash

This is just the thing for a weekend brunch. Simply leave out the chorizo for a vegetarian-friendly option

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.

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