Sunshine eggs with chorizo and potato hash
Indulge in a delicious brunch that's brimming full of brightly coloured peppers, chorizo and Desiree potatoes, topped with beautifully fried eggs. Start your day the right way with this hearty dish.
- Cook the potatoes in a large pan of boiling water for 8 minutes. Drain well. Heat 1 tbsp olive oil in a frying pan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened. Add the paprika, cumin and chorizo; cook for 5 minutes, or until golden. Remove from the pan and set aside.
- In the same pan, heat the remaining olive oil. Fry the potatoes for 10 minutes, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 minutes.
- Meanwhile, heat the sunflower oil in a separate frying pan. Crack in the eggs and cook until the whites have set and the yolks are still runny*. Transfer the hash to a platter. Top with the fried eggs and garnish with the parsley.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
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