Tested till perfect Chorizo Hash with Fried Eggs

Chorizo Hash with Fried Eggs

For hearty appetites, you can double up on the eggs.

By Adell Shneer and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1-1/2 lb 1-1/2lbYukon Gold potatoYukon Gold potatoes, (about 3), peeled and quartered
  • 4 tsp 4tspolive oil
  • 8 oz 8ozcooked chorizo sausagechorizo sausages, coarsely chopped
  • 1 1large oniononions, chopped
  • 1 1sweet green peppersweet green peppers, coarsely chopped
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspsmoked paprika
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspchopped fresh parsley
  • 6 6fried or poached eggeggs
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In large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and let cool. Cut into 1/2-inch (1 cm) cubes; set aside. (Make-ahead: Refrigerate in airtight container for up to 12 hours.)

In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; cook sausage until lightly browned, about 5 minutes. Remove to plate.

In same skillet, cook onion until softened, about 3 minutes. Add green pepper and garlic; cook until onion is golden and pepper is tender, about 8 minutes. Add to plate.

In same skillet, heat remaining oil. Add potatoes; sprinkle with paprika, salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes.

Return sausage mixture to pan; cook, stirring, until sausage and potatoes are browned and a little crispy, 5 to 10 minutes. Stir in parsley.

Serve topped with eggs.

Nutritional Information Per serving: about

cal 384 pro 17g total fat 25g sat. fat 8g
carb 24g fibre 2g chol 219mg sodium 964mg
potassium 592mg

% RDI:

calcium 4 iron 12 vit A 11 vit C 37
folate 19
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