Peruvian Potato and Chorizo Hash with Fried Egg

A hearty and flavorful breakfast hash featuring Peruvian potatoes, spicy chorizo, colorful peppers, and onions, seasoned with authentic Peruvian spices. Topped with a perfectly fried egg for a complete and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.75/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1.5lbsPeruvian Potatoes (such as purple or yellow potatoes)(diced into 1/2-inch cubes)

£3.00

8ozChorizo (Spanish or Mexican)(removed from casings and crumbled)

£3.50

1mediumYellow Onion(diced)

£0.30

2mediumBell Peppers(one red, one yellow or orange, diced)

£1.20

2clovesGarlic(minced)

£0.10

1tablespoonAji Amarillo Paste(Adjust to taste for heat preference. Can substitute with a pinch of cayenne pepper if unavailable, but the flavor will be different.)

£0.75

1teaspoonGround Cumin

£0.10

0.5teaspoonSmoked Paprika

£0.10

0.5teaspoonDried Oregano

£0.05

2tablespoonsOlive Oil

£0.20

to tasteSalt

to tasteBlack Pepper

4Eggs

£1.20

2tablespoonsFresh Cilantro(chopped, for garnish (optional))

£0.50

Total Cost

£11.00

£2.75 per serving

Instructions

1.
In a large skillet or cast-iron pan, heat olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10-12 minutes, or until the potatoes are starting to brown and soften.
2.
Add the crumbled chorizo to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
3.
Add the diced onion and bell peppers to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
4.
Stir in the minced garlic, aji amarillo paste, cumin, smoked paprika, and oregano. Season with salt and pepper to taste. Cook for another 1-2 minutes, until fragrant.
5.
While the hash is cooking, fry the eggs in a separate skillet to your desired doneness. Season with salt and pepper.
6.
Divide the potato and chorizo hash among four plates. Top each serving with a fried egg.
7.
Garnish with fresh cilantro, if desired, and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier hash, add a pinch of cayenne pepper or a finely chopped chili pepper to the skillet along with the other spices.

If you don't have Peruvian potatoes, Yukon Gold or red potatoes can be used as substitutes.

The hash can be prepared ahead of time and reheated. Just fry the eggs fresh when ready to serve.

Serve with a side of crusty bread or tortillas for soaking up the delicious flavors.

Cooking Equipment

Large skillet or cast-iron pan

Cutting board

Knife

Spatula

Small skillet (for frying eggs)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier hash, add a pinch of cayenne pepper or a finely chopped chili pepper to the skillet along with the other spices.

If you don't have Peruvian potatoes, Yukon Gold or red potatoes can be used as substitutes.

The hash can be prepared ahead of time and reheated. Just fry the eggs fresh when ready to serve.

Serve with a side of crusty bread or tortillas for soaking up the delicious flavors.

Peruvian Potato and Chorizo Hash with Fried Egg

Ingredients

Instructions