Chorizo and Potato Hash

Serves: 2


1 small onion or shallot

6 small potatoes

1 clove garlic

1 Great Glen Charcuterie chorizo

Handful of cherry tomatoes

Pinch of paprika

Olive oil

2 Eggs

Spring onion and chilli to garnish


Boil the potatoes until cooked through and cut into bite size pieces.
Slice the onions, chorizo, tomatoes and garlic.
Add all of the above to a frying pan with some olive oil and fry for around 5-10 minutes depending on how crispy you like your potatoes.
Add a pinch of paprika, salt and pepper to taste.
Fry egg.
Garnish with some thinly sliced spring onion and chilli.

Alterations: substitute the tomatoes for kale, spinach, red peppers!

Perfect for using up left over boiled potatoes from dinner.