My wife hates corned beef, but corned beef hash is one of my favourite dishes. This makes a great compromise though by replacing the corned beef with chorizo. Like the original hash, it makes a great breakfast as well as dinner and is best served with a couple of eggs on top. I like to eat my corned beef hash with tomato ketchup, but I’m not sure I can recommend that for this recipe!
You’ll need a pan that can go into the oven for this recipe. If you don’t have one then I suggest frying the eggs separately and cooking the hash for longer on the stove. You can then combine the two.

Ingredients (for one serving)

  • 100 grams of chorizo sliced
  • 2-3 medium sized potatoes
  • 1 white onion
  • 2 cloves of garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli flakes
  • 2 eggs
  • Salt, pepper and lemon juice


  1. You can use leftover potatoes for this recipe, but if your potatoes are not cooked, then add them whole to boiling salted water until tender. This will usually take 15-20 minutes for larger potatoes, but it will depend on the size and variety. Keep checking with a sharp knife until you can feel the potatoes are cooked through. Then set aside to cool.
  2. Pre heat your oven to 180 degrees celcius.
  3. Slice the chorizo into disks, finely dice the garlic and onion and cut the cooled potatoes into 2cm cubes.
  4. Add some oil to a skillet and then heat on full until the pan is hot.
  5. Lower the heat to medium and add the onions, garlic, chorizo, chilli flakes and paprika to the pan. Keep moving them around the pan slowly until the onions have softened. You don’t want them to take on much colour at this point.
  6. Add the potatoes to the pan and mix gently. You don’t want to break up the potatoes at this point, but you do want everything to be mixed.
  7. Allow the potatoes to fry in place for a minute or two, this will start to form a crust on the bottom of the potatoes.
  8. Spread the mixture in the pan so that it forms a flat base and then crack two eggs onto the top.
  9. Put the pan in the oven for 8-10 minutes until the egg whites have set, but the yolk is still runny.
  10. Remove from the oven and finish with salt, pepper and a squeeze of lemon juice to taste. Sprinkle over some parsley to add a little colour and then serve!

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