Chorizo breakfast hash
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Chorizo breakfast hash
This combination of chorizo, peppers, potatoes and eggs is a satisfying, filling breakfast, and the ingredients don’t require refrigeration. Ideal for any camping trip!
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
402Kcal
Fat
25gr
Saturates
7gr
Carbs
24gr
Sugars
5gr
Fibre
5gr
Protein
19gr
Salt
1.3gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 2 tbsp olive oil
- 2 large Maris Piper potatoes, scrubbed and diced
- ½ x 225g chorizo ring*, sliced
- 1 red onion, diced
- 1 red pepper, diced
- 3 garlic cloves, crushed
- ¼ tsp chilli flakes (optional)
- 4 large golden yolk eggs
- 1 avocado, diced
- ½ x 20g bunch chives, finely chopped
- juice of 1 lemon
Step by step
- Add the oil to a cast-iron frying pan over a medium-high heat on a camping stove, hob or barbecue, along with the diced potatoes. Cook the potatoes, stirring often, until golden and crispy, but not quite cooked through (about 10 minutes). Add the chorizo, onion, pepper, garlic, some seasoning and chilli flakes, if using. Continue to cook over a medium heat until the chorizo has released some of its oil and the onions and peppers are soft.
- Make four holes in the mixture, and crack in the eggs. Season, then cover with a lid or foil and cook over a low heat for 10 minutes or until the whites have set but the yolks are still runny.
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Scatter over the avocado and chives, then squeeze over the lemon juice to serve.
*Ensure your chorizo is gluten-free, if required.
