Ingredients

• 5 oz (150 g) chorizo sausage
• 1 small red pepper
• 1 rounded teaspoon hot paprika
• 1 medium onion
• 10 oz (275 g) Desirée or King Edward potatoes
• 4 tablespoons olive oil
• 1 fat clove garlic
• peeled and crushed
• 2 large
• very fresh eggs
• salt and freshly milled black pepper

Directions

• 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 How to fry an egg
• 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.