A great Spanish-inspired midweek meal, especially recommended post-holidays as a fast, simple and stick-to-your-ribs recipe to put together. It’s got the double chilli punch of bird’s-eye and jalapeño too!
Prep time: 10 minutes
Cooking time: 35 minutes
- 4 white potatoes
- 4 tbsp olive oil
- 2 tsp smoked paprika
- 1 large chorizo sausage
- 1 red bell pepper
- 1 large jalapeño
- 1 bird’s-eye chilli
- 2 tsp garlic salt
- 1 egg
- Begin by preheating the oven to 200ºC. Wash and peel the potatoes and chop into bite-sized cubes. Place the cubed potatoes into a large bowl with 2 tbsp olive oil, a generous pinch of salt and pepper and the smoked paprika. Toss to combine until the potatoes are well coated. Place onto a baking tray and bake for 25–30 minutes, or until the potatoes are crisp on the outside and soft in the middle. Shake once or twice during cooking to prevent sticking.
- Slice the chorizo into 1-cm pieces along with the bell pepper, jalapeño and bird’s-eye chilli. Place 1 tbsp olive oil into a frying pan and cook the jalapeño and chilli for around 30 seconds. Add in the chorizo and bell pepper and cook over medium heat to allow the oil from the sausage to release. When the chorizo has become golden and crisp, remove the pan from the heat.
- Add the cooked potatoes to the pan along with the bell pepper, jalapeño, chilli, chorizo, garlic salt and a twist of black pepper and combine well. Finely chop the parsley and add half to the potato mix.
- In a separate pan, place the remaining 1 tbsp olive oil and warm over medium heat. Crack the egg into the oil and fry for 2–3 minutes, or until the white is cooked through and the egg becomes crisp underneath.
- Serve the hash piled high in a bowl and top with the fried egg and remaining chopped parsley.