Potato and Pepper Hash with Chorizo and Eggs
Diced potatoes and peppers fried until golden, with crumbled chorizo and two eggs cooked right on top. A savory one-pan breakfast for one, ready in under twenty minutes.
- Total
- 18 min
- Prep 6 · Cook 12
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing · Rendering fat
- Savory
- Quick
- Stovetop
- One pan
Instructions
-
Dice the potatoes into 1 cm cubes and the peppers into 1 cm pieces. Pat the potatoes dry with a clean cloth so they brown instead of steam.
~4 min
Drying the potatoes removes surface moisture so they brown by frying rather than steaming, which keeps them crisp.
Drying the diced potatoes before they hit the pan is what separates browned edges from pale, steamed cubes.
Dicing Cut potatoes and peppers into even 1 cm cubes so they cook at the same rate. A sharp knife and a flat, stable piece prevent uneven chunks.
-
Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the potatoes in a single layer, season with 0.25 tsp salt and 0.125 tsp black pepper, and fry undisturbed for 4 minutes until the bottoms are golden.
~4 min
A single layer and undisturbed frying lets the potatoes develop golden crusts through direct contact with the hot pan.
-
Stir the potatoes, add the peppers, and continue frying for 4 minutes until the peppers soften and the potatoes are tender and browned on most sides.
~4 min
If your potatoes are browning faster than they cook through, splash in 1 tbsp water and cover for a minute to steam them tender, then uncover to brown again.
-
Push the vegetables to the sides of the pan, add the 50 g chorizo to the center, and fry for 2 minutes, breaking it up, until it releases its red oil and crisps at the edges. Stir everything together.
~2 min
Frying the chorizo alone renders its fat and crisps the meat before it is mixed with the vegetables.
Rendering fat Cook chorizo over medium heat, breaking it up, until its red oil releases and edges crisp. Too-high heat burns the spices before the fat renders.
-
Make two wells in the hash and crack the eggs into them. Cover the pan and cook for 3 minutes until the whites are fully set and the yolks are still soft.
~3 min
Covering traps steam to set the egg whites while the yolks stay soft from gentle, even heat.