Chorizo & Bean Potato Hash

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
1-2 1-2
Chorizo & Bean Potato Hash
This brunch dish is ideal for when you need a quick yet substantial brekkie or enjoying a slow start at the weekend. All in one pan too, this dish is minimal effort but with maximum flavour.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 1 tbsp oil
  • 1 small red onion, diced
  • 1 garlic clove, crushed
  • Sea salt & cracked black pepper
  • 75g chorizo, sliced into semi circles
  • 300g cooked potato, cubed
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp Sriracha, optional
  • 2 large tbsp baked beans
  • 2 eggs
  • Parsley, to finish

  • Method

  • 1
    Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6
  • 2
    Heat the oil in the frying pan over a medium heat before adding the onion. Allow it to fry for 4 - 5 minutes until the onion starts to soften. Add the garlic along with a pinch of salt and fry for a further 1 minute.
  • 3
    Add the sliced chorizo and fry for 2 - 3 minutes until it starts to crisp and release its oil. Add the cooked potato to the pan along with the paprika and stir all the ingredients together.
  • 4
    Squeeze in the Sriracha if using followed by the baked beans - stir together to incorporate all the ingredients. Season with a little salt and pepper.
  • 5
    Take the pan off the hear and make two wells in the potato mixture. Crack an egg into each hole and place in the oven for 5 - 8 minutes, just long enough for the white of the eggs to set but so the yolk is still runny.
  • 6
    Remove the pan from the oven and sprinkle with roughly chopped parsley. Best served alongside toasted sourdough.
  • 7
    Cook’s Notes
  • 8
    Although perfect as it is, this dish is also great with crumbled feta or hard goat’s cheese.
  • 9
    Make this dish vegetarian by replacing the chorizo with cubed vegetarian sausage or even smoked tofu.