Potato Hash
Potato Hash

Fired-up mushroom, chorizo and potato Hash


October 20, 2016

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: Serves 4


2 kg new (or Charlotte) potatoes, cut into chunks

1 tbsp olive oil

150 g chorizo sausage, chopped

6 spring onions or 1 small red onion, chopped

2 tsp chopped fresh red or green chilli

200 g chestnut mushrooms, sliced

3 tsp vegetable oil

4 eggs

Salt and freshly ground black pepper


1Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.

2Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.

3Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.

4At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to your liking. Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.

Cook’s tips: Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them.

Cost per recipe: £5.08

Cost per portion: £1.27

Contains: Gluten, Wheat, Celery, Eggs, Milk, Soya

May Contain: Mustard, Sesame, Sulphites



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