**Spanish Sunrise: Chorizo and Potato Hash with a Fried Egg**
Hello, wonderful readers!
As a busy dad of four, sometimes I crave a dish that is not only packed with flavor but also easy to make. This Spanish-inspired Chorizo and Potato Hash with a Fried Egg hits all the right notes for a delightful, family-friendly breakfast or brunch. Trust me, the combination of smoky chorizo, tender potatoes, and perfectly fried eggs is simply irresistible!
### Why Chorizo?
Chorizo holds a special place in my heart. It’s one of those ingredients that can instantly elevate a dish. Its robust, smoky flavor and rich spices are just perfect for a hearty breakfast hash. Plus, it’s a favorite of my kids, who love its slightly spicy kick.
### Ingredients
Let’s get started with what you’ll need:
– 200g chorizo, diced
– 500g potatoes, peeled and diced
– 1 medium onion, finely chopped
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili flakes (optional)
– 4 large eggs
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
### Method
1. **Cook the Potatoes**:
Preheat your oven to 200°C (392°F). Place the diced potatoes in a large pot of boiling, salted water. Cook for 10-12 minutes, or until tender but not falling apart. Drain and set aside.
2. **Prep the Chorizo**:
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Add the diced chorizo and cook for 5-7 minutes, or until it begins to crisp and release its oils.
3. **Cook the Veggies**:
Add the chopped onion, red bell pepper, and green bell pepper to the skillet. Sauté for another 5 minutes until the vegetables are softened. Stir in the minced garlic, smoked paprika, and chili flakes, cooking for 1 minute until fragrant.
4. **Combine and Season**:
Add the boiled potatoes to the skillet and season with salt and pepper. Toss everything together and spread the mixture out evenly in the skillet.
5. **Add the Eggs**:
Make 4 small wells in the hash and crack an egg into each well. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set to your liking.
6. **Finish and Serve**:
Remove from the oven and let rest for 2 minutes. Garnish with chopped fresh parsley.
And there you have it, a delightful Spanish Chorizo and Potato Hash with Fried Eggs!
### Family Moments
One of the great things about this dish is its simplicity and the way it brings us all together around the table. There’s something universally comforting about a good hash, and the vibrant colors and bold flavors of this one make it a stand-out. Plus, watching my kids’ faces light up when they see the beautiful runny yolks oozing over the savory hash – that’s sheer joy for me.
### Final Thoughts
If you’re looking for a breakfast or brunch recipe that’s bursting with flavor and easy to prepare, give this Chorizo and Potato Hash a try. It’s bound to become a favorite in your household, just like it has in ours. Happy cooking, and enjoy every bite!
Warmest wishes,
Al
Ingredients
– 200g chorizo, diced
– 500g potatoes, peeled and diced
– 1 medium onion, finely chopped
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili flakes (optional)
– 4 large eggs
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Method
1. Preheat the oven to 200°C (392°F).
2. Place the diced potatoes in a large pot of boiling, salted water. Cook for 10-12 minutes, or until tender but not falling apart. Drain and set aside.
3. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Add diced chorizo and cook for 5-7 minutes, or until it begins to crisp and release its oils.
4. Add the chopped onion, red bell pepper, and green bell pepper to the skillet. Sauté for another 5 minutes until the vegetables are softened.
5. Stir in the minced garlic, smoked paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
6. Add the boiled potatoes to the skillet and season with salt and pepper. Toss everything together and spread the mixture out evenly in the skillet.
7. Make 4 small wells in the hash and crack an egg into each well.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set to your liking.
9. Remove from the oven and let rest for 2 minutes. Garnish with chopped fresh parsley.
10. Serve immediately and enjoy!
