Breakfast Potato Hash with Eggs and Chorizo
This breakfast potato hash with eggs and chorizo layers crispy fried potatoes over tomato sauce and peas before the eggs cook gently in the skillet. It is a hearty breakfast or brunch for two, ready in 30 minutes.
Ingredients
- 500 g russet potatoes cut into ½-inch (1.5 cm) cubes
- 1 teaspoon salt
- Neutral oil for deep-frying
- 2 tablespoon extra virgin olive oil
- 1 onion chopped
- ½ teaspoon salt
- 2 cloves garlic thinly sliced
- 200 g tomato sauce
- 160 g cooked green peas
- 2 eggs
- 100 g Spanish cured chorizo diced
Instructions
- Place 500 g russet potatoes in a large bowl. Add 1 tsp salt and toss until the potato cubes are evenly seasoned.
- Heat enough oil for deep-frying in a deep pan over medium heat. Fry the potatoes until golden and crispy. Transfer them to paper towels and drain thoroughly.
- Carefully pour the frying oil out of the pan. Add 2 tbsp extra virgin olive oil, 1 onion, chopped, and ½ tsp salt. Cook for about 5 minutes, until the onion softens. Add 2 cloves garlic, thinly sliced, and cook for 1 minute, until fragrant.
- Pour in 200 g tomato sauce and stir. Cover the pan and cook for 5 minutes.
- Arrange the fried potatoes over the tomato sauce without stirring. Scatter 160 g cooked green peas over the potatoes.
- Make 2 small wells in the hash and crack 1 egg into each. Scatter 100 g Spanish cured chorizo around the eggs.
- Cover the skillet and cook for about 3 minutes, or until the eggs reach your preferred doneness. Serve the breakfast potato hash with eggs and chorizo immediately.
Notes
Use Spanish Cured Chorizo: I use Spanish cured chorizo because it only needs to warm through during the final few minutes. Fresh raw chorizo requires a different cooking method.
Keep the Potatoes Crisp: I drain the fried potatoes well before layering them over the tomato sauce. Once added, I avoid stirring so the potatoes keep more of their crisp texture.
Watch the Eggs Closely: The eggs cook quickly once the skillet is covered. I begin checking them early because I prefer the whites set with the yolks still soft.
Serve Immediately: I serve this hash straight from the skillet while the potatoes are crisp, the sauce is hot, and the eggs are freshly cooked.
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
