Winter is definitely here. I am so cold and I am so tired all the time! All I can think of is curling myself up into a ball until summer. Is that what bears do? Anyway, I do not have that option and I probably would not take it if I could, there are too many wonderful things to enjoy. Standing at the tube station waiting 20 minutes for a train, has been one of the delights of the past few days. Oh dear, I am being a little bit negative. Anyway, yes, it’s cold, get over it and move on…

So, as you know, I am never happier than when I am in the kitchen and on Tuesday evening I decided that I needed to eat something with fried egg on the top. Where this random desire came from, I do not know, but I decided to go with it. While sitting in a prized seat on the tube on the way home, I mentally when through the contents of my fridge and decided that the chorizo and peppers needed using up and the potatoes that have been sitting forlornly in the vegetable basket needed a better home.


The result: chorizo hash with fried egg. A mix of onions, peppers, garlic, potatoes, paprika chorizo and topped off with a fried egg.



Twas, very tasty…


The left overs make it to my packed lunchbox on Wednesday and made for an even nicer lunch.



150g chorizo sausage

1 small red pepper

1 round teaspoon hot paprika

1 medium onion, roughly chopped

275g Desiree or King Edward potatoes

3 tablespoons olive oil

1 fat clove garlic, peeled and crushed

2 large fresh eggs

1. Firstly halve and deseed the red pepper, slice it, then chop it into 1 cm pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.
2. The potatoes need to be washed and cut into 1 cm cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.
3. Next heat 1 tablespoons of the oil in the larger frying pan and, when it’s fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then remove these from the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges.

4. Next, return the pepper mixture to the pan add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning.

5.Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over.

6.Carry on cooking the whole thing for 5-6 minutes, until it’s all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs (see below) in the remaining oil.

7.Serve the hash divided between the two warmed plates with an egg on top of each.

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