Chorizo hash

I came up with this when I was living in London a few years ago. Mother Hubbard’s cupboards were practically overflowing in comparison to my measly weekend-before-payday possessions: the end of a chorizo ring (left over from some unimaginative pasta creation); an egg; half a red onion (also left over from the midweek pasta); and a baking potato.

It’s rarely the same twice, so the ingredients list below is more of a guideline than anything. I made this today for me and Marc, plus my mum and stepdad. The addition of tomato puree gives it a bit of extra Spanish flavour, and prevents it from feeling either too dry or too oily. This time I added a couple of quartered cherry tomatoes, which I had lying around after making baked gnocchi, but they’re truly not necessary.


Prep time: 10 mins

Cook time: 25 mins

Serves: 4


  • 1 x spicy chorizo ring (£1.85/225g), diced
  • 1 red onion, finely diced
  • 750g baby potatoes (80p/1kg), diced
  • 4 eggs
  • 1tbsp tomato puree, thinned with water
  • 1/2tsp hot paprika
  • Oil and seasoning


  1. Heat some oil over a high heat in a wok and add the diced potatoes. Cook for about 10 minutes, stirring regularly to give them colour without catching. Season with salt during cooking – be reasonably generous.
  2. After they’ve taken on some colour, remove from the pan and keep aside. Add the chorizo and lightly fry, then add the onion.
  3. After both chorizo and onion have fried for a few minutes, add the tomato puree and cook for a minute or so.
  4. Add the paprika, plus a little salt and pepper, and cook for a minute or so.
  5. Re-add the potatoes, and stir well. Reduce the heat and stir occasionally to keep warm.
  6. Separately, cook the eggs to your liking. I like fried (with good crispy edges), but Marc prefers poached.
  7. When ready to serve, divide the hash between four bowls and top with the eggs. Voila.



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