Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Potato, Salad Onion and Chorizo Hash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Potato, Salad Onion and Chorizo Hash

    Cook this special brunch in your paella pan or any large, deep frying pan. The chorizo adds a delicious flavour, its paprika-flavoured juices soaking into the crunchy potatoes.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 1½kg firm-textured potatoes, such as Maris Peer or Carlingford, peeled and cut into 2cm cubes
    • 3 tbsp olive oil
    • 110g pack Revilla Chorizo de Pueblo (find it in the chiller cabinet near to the cured hams) peeled and cut into 2cm cubes
    • 1 bunch salad onions, finely chopped
    • 6 large eggs


    1. Place the potato cubes in a large pan of cold water, bring to the boil and simmer for 10 minutes, until the potato is just tender. Drain thoroughly.
    2. Heat the oil in your pan and add the potato cubes. Leave to cook for a few minutes, allowing a golden crust to form on the base. Gently turn the potato over, add the chorizo and cook for a further 5-6 minutes.
    3. Add the salad onions, stir briefly and season. Using a slotted spoon, transfer the potato mixture to serving plates and keep warm while you fry the eggs in the same pan. Serve each portion of hash topped with a fried egg.

    Your recipe note

    Edit your recipe note


    Replace the chorizo with traditional pork sausages or make the hash without the chorizo and serve with sausages, bacon and eggs.


    Average user rating

    5 stars