Potato Chorizo Hash Recipe

Crispy potatoes, flavourful chorizo, runny fried eggs and creamy avo. The perfect easy brekkie or midweek meal.

4 mins

Prep 10 mins

Cook 35 mins

Serves 4

Difficulty Easy

Method

Start the Potatoes

Heat the oil in a 25 to 30cm skillet over medium heat and add the potatoes in a single layer.

Reduce the heat

After 2 minutes, reduce to medium low, add a quarter teaspoon of salt and cook for 15 to 18 minutes, turning every 5 minutes for even caramelisation, until almost cooked. If they brown too quickly, drop the heat to low.

Add the Aromatics

Add the thyme, pepper and garlic to the potatoes and mix through.

Crisp the Chorizo

Add the chorizo and cook for 5 to 8 minutes, until the chorizo is crispy and the potato is cooked through.

Season and Serve

Add the paprika and adjust the seasoning. Turn off the heat and stir through the vinegar or lemon juice if using. Serve hot, topped with fried eggs and diced avocado.

Yukon Gold Potatoes

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Unwashed

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FROM OUR KITCHEN

R e c i p e t i p s t h a t m a k e t h e d i f f e r e n c e .

Turn, then leave

Potatoes caramelise when they sit still. Turn every 5 minutes and resist in between.

Herb variations

Rosemary and oregano both work beautifully in place of thyme.

Boil ahead

Parboiled potatoes cut the pan time in half.

Method

Start the Potatoes

Reduce the heat

Add the Aromatics

Crisp the Chorizo

Season and Serve

Yukon Gold Potatoes

R e c i p e t i p s t h a t m a k e t h e d i f f e r e n c e .

Turn, then leave

Herb variations

Boil ahead

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