Breakfast Potato Hash with Eggs and Chorizo
Fried potatoes layered over tomato sauce with peas, Spanish cured chorizo, and eggs cooked in the skillet. A hearty breakfast or brunch for two.
Ingredients
- 500 g russet potatoes peeled and cut into approximately ½-inch (1.3 cm) cubes
- 1 teaspoon salt
- Neutral oil for deep-frying
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- ½ teaspoon salt
- 2 garlic cloves thinly sliced
- 200 g tomato sauce
- 160 g canned green peas drained
- 2 eggs
- 100 g Spanish cured chorizo diced
Instructions
- Pat the 500 g russet potatoes dry. Place them in a bowl, add 1 teaspoon salt, and toss to distribute the seasoning.
- Heat the neutral oil in a deep, heavy pan to approximately 175 °C. Carefully add the potatoes without overcrowding the pan. Fry for approximately 5–7 minutes, until golden outside and tender in the center. Adjust the heat as needed to maintain the oil temperature. Remove with a slotted spoon and drain on paper towels.
- Remove the frying oil from the pan carefully. In the same pan, heat 2 tablespoons extra virgin olive oil over medium heat. Add 1 onion, chopped, and ½ teaspoon salt. Cook for approximately 5 minutes, until softened. Add 2 garlic cloves, thinly sliced, and cook for 1 minute, until fragrant.
- Stir in 200 g tomato sauce. Cover and cook gently for 5 minutes, adjusting the heat so the sauce simmers without catching on the bottom.
- Arrange the fried potatoes over the tomato sauce without stirring them through it. Scatter 160 g canned green peas, drained, over the potatoes.
- Make 2 wells in the mixture and crack 1 egg into each. Scatter 100 g Spanish cured chorizo, diced, around the eggs.
- Cover and cook gently for approximately 3 minutes, checking that the egg whites have set. Continue cooking as needed for your preferred yolk consistency. Serve immediately.
Notes
Chorizo type: Use ready-to-eat Spanish cured chorizo. Raw chorizo needs to be cooked separately and is not interchangeable in the final warming stage.
Pea quantity: Measure the canned peas after draining. They are already cooked and only need to heat through.
Tomato ingredient: Use tomato sauce rather than concentrated tomato paste; the sauce forms the base beneath the potatoes.
Larger batches: Increasing the recipe may require additional potato-frying batches, which will extend the cooking time.
Nutrition
Calories: 642kcal | Carbohydrates: 68g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 195mg | Sodium: 2301mg | Potassium: 1688mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1465IU | Vitamin C: 58mg | Calcium: 110mg | Iron: 6mg
