METHODHeat a large sauté pan and add the oil, chorizo, garlic, onion, chilli and red pepper. Sauté over a medium heat for 2 to 3 minutes, then add the potatoes, and sauté for a further 3 to 4 minutes.
Add the halved tomatoes and the smoked paprika and cook for a further 2 to 3 minutes. Scatter fresh chopped parsley over the Potato & Chorizo Hash.
Serve the potatoes with fresh salad for an easy WFH lunch.
Also wonderful when served with a poached egg and sourdough bread.
Serves: 2
Preparation: 10 mins
Cooking: 10 mins
1 tablespoon olive oil
100g chorizo sausages (diced )
2 cloves garlic (peeled and diced )
1 onion or 2 shallots (peeled and diced)
1 red chilli (diced )
1 red pepper (trimmed and diced)
250g to 300g Albert Bartlett potatoes - boiled and cubed
24 heritage cherry tomatoes (halved)
1/2 tsp smoked paprika
Fresh parsley (to garnish)