Chorizo Hash With Peppers And Paprika Recipes

Steps:

• Slice onion in half and then each half needs to be sliced as thinly as possible.
• Halve and deeseed the pepper, chop into 1cm pieces.
• Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
• Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
• Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
• Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
• Add paprika and stir everything together then transfer this mix to a plate.
• Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
• Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
• In another pan fry eggs in remaining oil.
• Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!

Steps:

• Boil the potatoes for 5 minutes. Drain and set to one side.
• Meanwhile heat 3 tablespoons of the oil in a large heavy based frying pan. Gently fry the onion, peppers and garlic until golden brown and soft. Add the paprika and chorizo and increase the heat. Cook for 2-3 minutes until it starts to crisp.
• Transfer this mixture to a plate and heat the remaining oil. Gently fry the potato cubes until they start to crisp, add in the chorizo mixture and combine well. Cook for a further 5 minutes. Serve immediately.