Breakfast Hash

Information

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

• Heat a drizzle of olive oil in a medium frying pan over medium heat.
• Add the sliced chorizo and potatoes. Sauté for about 5–7 minutes, until golden and tender.
• Toss in the red onion and cook for another 2–3 minutes, until soft.
• Layer the capsicum slices on top, cover with a lid, and steam for 2 minutes.
• Add the tomatoes, cover again, and cook for a further 2 minutes until everything is softened.
• Whisk the eggs in a bowl with a pinch of salt and pepper.
• Pour the eggs evenly over the hash. Reduce the heat to low and cook gently until set.
• Flip the hash onto a plate (or serve straight from the pan) and enjoy it warm.