Spanish hash

Eggs and potatoes are a timeless brunch pairing, and paprika and chorizo pack a smoky, Spanish punch in our tasty twist on a classic combination. For an extra eco-friendly touch, use leftover boiled potatoes to keep them from going to waste – they fry up brilliantly.

Preparation time

15 minutes




• 500g baby potatoes
• 2 tablespoons olive oil
• Sea salt
• Black pepper
• 1 onion, finely sliced
• 2 garlic cloves, finely sliced
• 100g chorizo, finely sliced
• ½ teaspoon smoked paprika, plus extra for dusting
• 2 Respectful eggs
• A handful of fresh parsley, finely chopped


Chop any large potatoes in half and bring a saucepan of salted water to the boil. Cook the potatoes for 10 minutes, or until just tender, then drain and leave to steam dry for 5 minutes, before roughly slicing.

Heat a splash of olive oil in a medium frying pan over a medium heat. Add the potatoes along with a pinch of salt and pepper, then fry for 8 minutes, or until the potatoes are crisp and golden.

Add another splash of olive oil to the pan, followed by the onion and garlic, then fry until softened and starting to caramelise. Fry the chorizo until golden, then sprinkle in the smoked paprika and stir, coating everything in the spice.

Crack the eggs amongst the potatoes and cook until the whites are set and the yolks are runny. Remove from the heat and sprinkle over the parsley, followed by a dusting of extra paprika.

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