Potato Hash with Chorizo

Potato Hash with Chorizo

As an Australian, I know how to embrace brunch. I couldn’t even begin to list the times I’ve spent brunching beside rivers and harbours beneath the hot Australian sun, eating shakshuka or avocado toast. Brunch here in Scotland isn’t as much of a thing as it is in both Australia and America, however, when you have a recipe like this potato hash with chorizo, it’s hard not to embrace it.

Especially when the weather is as cold and dark as the winters we experience here in Scotland. On a blustery, windy and rainy weekend, a hot mug of green tea with some crispy, spicy fried potatoes is the perfect way to start your day.

As I am back at work this week after two weeks off over Christmas, I must admit the thought of brunch and these golden potatoes waiting for me on the weekends helps get me through the week!

Potato hash is quite simply potatoes prepared in a hot skillet, creating a gorgeously crisp and golden exterior. Given my love of chorizo, I always add this spicy sausage to my hash as I think chorizo and brunch are perfectly suited. As chorizo cooks it releases deliciously piquant oils add so much more flavour to your potatoes than you would find in a regular potato hash.

Moreover, with the inclusion of red peppers and onions? Absolute perfection!

Of course, don’t feel like you are limited to only having this potato hash with chorizo for brunch. It makes a delicious addition to any dinner as a side dish, as it brings both colour and flavour to your plate.

Let’s talk ingredients…

Potatoes: Any potato will suit this recipe, however just ensure you don’t over-boil them during the first step of this recipe. Over boiled potatoes will stick to the pan, and fall apart during the frying process. You also want to ensure they’re peeled, as the skins on some potatoes can fall off during frying, and prevent the potatoes from crisping up.

Chorizo: You can buy chorizo at most supermarkets. You want to dice the chorizo and the potato into pieces around the same size so they fit neatly into the skillet together.

Peppers: Green peppers are simply unripe peppers, so best to avoid them for this recipe. Red, yellow and orange peppers are what we want to get the most flavour from this beautiful brunch recipe.

Onions: As you cook this recipe, the onions will turn a deep, dark brown colour and start to turn crisp. Don’t worry when this happens as it’s perfectly normal and creates a sensationally smoky flavour we want to embrace to level-up our hash.