This is a great, hearty weekend breakfast or brunch idea which is especially good if you're feeling the effects of the night before. You can top with a fried egg (or two if you're greedy) if you're that way inclined but it's great on it's own too.
If you're following Slimming World, this works out to 6 syns per portion which is entirely for the cooking chorizo - but it's totally worth it; everything else is free or speed!
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| Chorizo and Potato Hash |
The below serves 2.
Here's how:
- 100g cooking chorizo
- 2 white potatoes
- 1 white onion
- 1 green pepper
- 1 roasted red pepper (you can use an ordinary red pepper)
- 2 tomatoes
- Lots of black pepper
- Eggs (optional)
Begin by boiling the kettle, placing the oven onto 180 degrees and peeling and rinsing the two potatoes.
Chop the potatoes into small 1cm cubes and place into a saucepan, cover with the just boiled water and a pinch of salt and place on a high heat for ten minutes, then drain.
In the meantime, place a pan, preferably one which is oven-proof onto the hob on a medium heat.
Chop the chorizo into small discs then halve them and add to the pan.
Slice the onions, dice the peppers and tomatoes and set aside until the chorizo juices are all around the pan. Now add just the onions and make sure they all get a coating of the juices.
Add the potatoes to the pan and use a wooden spoon or tongs to move around and again, make sure they get a good coating of the flavoured oil. Cook for five minutes.
Now add the tomatoes and peppers and again, cook and move around for five minutes or until the vegetables are starting to soften then place into the hot oven. If you're using a different dish, obviously transfer to this and spread out the hash dish so it's pretty even.
Bake for twenty minutes or until the potatoes are just beginning to char a little.
If you're having fried eggs, you can cook these while you're removing the dish from the oven and dishing up - they will cook through in just a couple of minutes in a hot pan. Enjoy!
If you're looking for further brunch inspo here are a few of our family favourites:
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