Best 3 Chorizo Hash With Peppers And Paprika Recipes

CHORIZO HASH WITH PEPPERS AND PAPRIKA

Steps:

• First the onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Next halve and deseed the red pepper, slice it, then chop it into ½ inch (1 cm) pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam. Next heat 2 tablespoons of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then push these to the side of the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges. Next, add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs in the remaining oil (see recipe below). Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.

CHORIZO HASH WITH PEPPERS AND PAPRIKA

Steps:

• Slice onion in half and then each half needs to be sliced as thinly as possible.
• Halve and deeseed the pepper, chop into 1cm pieces.
• Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
• Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
• Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
• Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
• Add paprika and stir everything together then transfer this mix to a plate.
• Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
• Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
• In another pan fry eggs in remaining oil.
• Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!

PAPRIKA & CHORIZO HASH

Steps:

• Boil the potatoes for 5 minutes. Drain and set to one side.
• Meanwhile heat 3 tablespoons of the oil in a large heavy based frying pan. Gently fry the onion, peppers and garlic until golden brown and soft. Add the paprika and chorizo and increase the heat. Cook for 2-3 minutes until it starts to crisp.
• Transfer this mixture to a plate and heat the remaining oil. Gently fry the potato cubes until they start to crisp, add in the chorizo mixture and combine well. Cook for a further 5 minutes. Serve immediately.