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
- Parboil the potatoes for 8-10 minutes until just tender, drain well.
- 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.
- Poach or fry the eggs according to taste and serve on top of the hash.
Great served for a special brunch. Try adding spinach leaves and cook until just wilted.
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