Paprika Chorizo Hash Recipes

Steps:

• Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
• Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
• Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
• Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.

Steps:

• Slice onion in half and then each half needs to be sliced as thinly as possible.
• Halve and deeseed the pepper, chop into 1cm pieces.
• Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
• Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
• Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
• Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
• Add paprika and stir everything together then transfer this mix to a plate.
• Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
• Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
• In another pan fry eggs in remaining oil.
• Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!

Steps:

• Heat half the oil in a large frying pan and cook the potato over a low-medium heat for 10-15 mins, stirring often until softened in the middle and crisp on the outside (it will take some time for the potato to cook through). Add the white parts of the spring onion and the paprika. Cook for another minute, stirring.
• Push the potatoes to one side of the pan, then add the rest of the oil to the other side and fry the chunks of halloumi until slightly golden. Mix the potatoes in with the halloumi and some seasoning.
• Divide the hash between plates and keep warm. Crack the eggs into the pan and fry until cooked to your liking. Top the hash with the eggs, then drizzle with chilli sauce and scatter over the green parts of the spring onions.

Steps:

• Boil the potatoes for 5 minutes. Drain and set to one side.
• Meanwhile heat 3 tablespoons of the oil in a large heavy based frying pan. Gently fry the onion, peppers and garlic until golden brown and soft. Add the paprika and chorizo and increase the heat. Cook for 2-3 minutes until it starts to crisp.
• Transfer this mixture to a plate and heat the remaining oil. Gently fry the potato cubes until they start to crisp, add in the chorizo mixture and combine well. Cook for a further 5 minutes. Serve immediately.