Chorizo and Potato Hash

Name: Chorizo and Potato Hash
Yield: Serves 2
Ingredients: 1 red onion, sliced; 2 tablespoons olive oil, plus extra for frying the eggs (if necessary); 2 tablespoons olive oil, plus extra for frying the eggs (if necessary); 350 g (12½ oz) leftover boiled potatoes, chopped into bite-sized pieces or uncooked and cooked at the start; 1 × 227-g (8-oz) tin chopped tomatoes; 1 teaspoon smoked paprika; 2 thyme sprigs; 125 g (4½ oz) chorizo, chopped; 1½ tablespoons pumpkin seeds (pepitas); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2-4 eggs; Thick slices of sourdough toast (optional); 1½ tablespoons pumpkin seeds (pepitas); 2 teaspoons nigella seeds (optional)

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

This brunch dish is a spin on the hash we always enjoyed at our favourite local café, Robinsons, when we lived in York – just one of the places that was incredibly passionate about good produce and served up dishes that kept you going back again and again. We went countless times with friends and always ordered this dish. As well as the 2-for-1 mimosas.

Ingredients

Gluten-free
Brunch

Ingredients

Method