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Sunshine eggs with chorizo and potato hash recipe

Sunshine eggs with chorizo and potato hash recipe

40 ratings

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. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 463 calories / serving


  • 1.5kg Desiree potatoes, cubed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 3⁄4 tsp smoked paprika
  • ½ tsp ground cumin
  • 250g chorizo, roughly chopped
  • 175g chargrilled peppers from a jar, drained and sliced
  • 1 tbsp sunflower oil
  • 6 eggs
  • 2 tbsp finely chopped fresh parsley

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    7g 33%
  • Sugars

    6g 6%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 48.7g Protein 21.5g Fibre 5g


  1. Cook the potatoes in a large pan of boiling water for 8 mins. Drain well. Heat 1 tbsp olive oil in a frying pan over a medium heat. Fry the onion and garlic for 5 mins, or until softened. Add the paprika, cumin and chorizo; cook for 5 mins, or until golden. Remove from the pan and set aside.
  2. In the same pan, heat the remaining olive oil. Fry the potatoes for 10 mins, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 mins.
  3. 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.

See more Breakfast recipes

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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