30 minutes 2 people

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What you'll need

500g potatoes, diced
2 tbsp olive oil
1 small onion, diced (150g)
1 red pepper, diced (180g)
75g chorizo, diced
1-2 tsp Tarantella Liquid Chilli
1 tsp Tarantella Liquid Garlic
1 tsp Tarantella Liquid Thyme
2 medium eggs

How to make it

  1. Parboil the potatoes for 8-10 minutes until just tender, drain well.
  2. Heat the oil in a frying pan and fry the potatoes and onion for 5 minutes, stirring occasionally until golden. Add the pepper and chorizo and fry for a further 5-6 minutes.  Stir in the chilli, garlic and thyme and cook for 1 minute more.
  3. Poach or fry the eggs according to taste and serve on top of the hash.


Cooks tip

Great served for a special brunch. Try adding spinach leaves and cook until just wilted.

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