High carb

Chorizo & Potato Hash

Get the potatoes crisp before the eggs go anywhere near.

30 min Serves 2 Stove, Frying pan

Per serving

543

kcal

23.2 g

protein

43.3 g

carbs

30.6 g

fat

4.3 g protein per 100 kcal · 4.9 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

Full screen, one step at a time, with timers and how-to guides. Free, no sign-up.

Your marks stay on this device. Solviro Max uses them to put recipes like the ones you liked first.

Ingredients

For 2 servings.

  • Potato350 g
  • Chorizo100 g
  • Egg110 g
  • Onion80 g
  • Bell pepper (red)100 g
  • Olive oil12 g

Method

  1. 1Parboil the diced potato six minutes and drain it dry.
  2. 2Fry the chorizo, then the potato in its oil until crisp, 15 minutes, barely stirring.
  3. 3Make wells and crack the eggs in, lid on until set.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Pork, bacon and chorizo: cook thoroughlyShow

In the UK the advice for pork is simple: cook it thoroughly, with no pink juices.

  1. Cook until the meat is pale all the way through and any juices run clear.
  2. Bacon is done when the fat has turned golden and slightly crisp.
  3. Chorizo sold for cooking is raw inside the skin — fry it until it has released its red oil and is cooked through.
Boiling eggsShow

Timed from lowering the eggs into already-boiling water, for medium-to-large eggs straight from the fridge.

  1. Lower the eggs gently into boiling water on a spoon.
  2. Soft, runny yolk: 6–7 minutes. Jammy: 8 minutes. Hard: 10–12 minutes.
  3. Lift them into cold water to stop the cooking. Peel from the wide end, under running water.
Peeling and cutting potatoesShow

Even pieces cook evenly. Sweet potato is harder and more slippery than normal potato, so take care.

  1. Scrub off any soil under the tap. Peel with a vegetable peeler, working away from you — or leave the skin on for roasting and wedges.
  2. Cut a thin slice off one side so the potato sits flat and cannot roll.
  3. Cut it into slabs, then the slabs into sticks, then the sticks across into cubes of the size the recipe wants.
Draining safelyShow

A big pan of boiling water is the most dangerous thing in most home kitchens. Go slowly.

  1. Put a colander in the sink BEFORE you pick up the pan.
  2. Use oven gloves or a thick tea towel on both handles. Tip the pan away from you so the steam rises away from your face.
  3. For pasta, scoop out a mugful of the cooking water first — its starch helps the sauce stick.
  4. For tins, press the lid against the food and tip the liquid out over the sink, or use a sieve.
Frying and stir-fryingShow

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

  1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
  2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
  3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
  4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).

What can you make with what's in your fridge?

Tick what you have and Solviro's Meal Builder shows every meal you can cook right now, with the macros worked out. Free.

Open the Meal Builder

Made with similar ingredients

All 252 recipes

A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.