Spicy Colombian Chorizo and Potato Hash with a Fried Egg

A hearty and flavorful breakfast hash featuring spicy Colombian chorizo, potatoes, and onions, topped with a perfectly fried egg. This dish is packed with protein and flavor to start your day off right!

Prep Time

15 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.43/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbColombian Chorizo(Remove from casing if necessary)

£5.00

1.5lbsYukon Gold Potatoes(Peeled and diced into 1/2 inch cubes)

£1.20

1mediumYellow Onion(Diced)

£0.50

2tablespoonsOlive Oil

£0.20

2clovesGarlic(Minced)

£0.15

1teaspoonSmoked Paprika

£0.10

0.5teaspoonGround Cumin

£0.05

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

4Eggs

£1.20

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

£0.30

Hot Sauce(To taste (optional))

£1.00

Total Cost

£9.70

£2.43 per serving

Instructions

1.
Heat olive oil in a large skillet or cast iron pan over medium heat.
2.
Add the diced potatoes and cook, stirring occasionally, until they begin to soften and brown, about 10-15 minutes.
3.
Add the diced onion and minced garlic to the skillet and cook for another 5 minutes, until the onion is translucent.
4.
Remove the chorizo from its casing (if necessary) and crumble it into the skillet with the potatoes and onions. Cook, breaking it up with a spatula, until the chorizo is cooked through and browned, about 5-7 minutes.
5.
Stir in the smoked paprika, cumin, salt, and pepper. Cook for 1 minute more, until fragrant.
6.
While the hash is finishing, cook the eggs to your liking. You can fry them in a separate skillet with a little butter or oil.
7.
Divide the hash among four plates. Top each serving with a fried egg.
8.
Garnish with chopped cilantro and serve with hot sauce, if desired.

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My Notes

Nutrition Information

Nutrition per serving (320g)

625 kcal / 2615 kJ

Carbs

29g

11% of RDA

Fat

45g

64% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra crispy potatoes, parboil them for 5 minutes before dicing and adding them to the skillet.

Adjust the amount of chorizo based on your preference for spice.

Add other vegetables like bell peppers or jalapeños for even more flavor.

If you like a runny yolk, cook the eggs until the whites are set but the yolks are still soft.

Cooking Equipment

Large skillet or cast iron pan

Spatula

Small skillet for eggs (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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