Information
Prep: 10 mins | Cook time: 15–20 mins | Serves: 2-3 | GF
Ingredients list
- 1 capsicum (bell pepper), sliced
- 2 potatoes, thinly sliced
- 1 red onion, thinly sliced
- ½ chorizo sausage, sliced
- 3 small tomatoes, sliced
- 3 eggs
- Olive oil, for cooking
- Salt and pepper, to taste
Method
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Heat a drizzle of olive oil in a medium frying pan over medium heat.
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Add the sliced chorizo and potatoes. Sauté for about 5–7 minutes, until golden and tender.
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Toss in the red onion and cook for another 2–3 minutes, until soft.
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Layer the capsicum slices on top, cover with a lid, and steam for 2 minutes.
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Add the tomatoes, cover again, and cook for a further 2 minutes until everything is softened.
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Whisk the eggs in a bowl with a pinch of salt and pepper.
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Pour the eggs evenly over the hash. Reduce the heat to low and cook gently until set.
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Flip the hash onto a plate (or serve straight from the pan) and enjoy it warm.
