Paprika Chorizo Hash Recipes

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CHORIZO HASH WITH PEPPERS AND PAPRIKA



Chorizo Hash with Peppers and Paprika image

This, if you like, is a more sophisticated version of Corned-beef Hash with Fried Eggs, using red peppers as well as onion and potato. It's brilliant, but only worth making if you get genuine Spanish chorizo made in Spain, available at deli counters and specialist food shops - the English 'made in Surbiton'-type clones are not at all what they should be.

Categories     Eggs recipes

Yield Serves 2

Number Of Ingredients 9

5 oz (150 g) chorizo sausage
1 small red pepper
1 rounded teaspoon hot paprika
1 medium onion
10 oz (275 g) Desirée or King Edward potatoes
4 tablespoons olive oil
1 fat clove garlic, peeled and crushed
2 large, very fresh eggs
salt and freshly milled black pepper

Steps:

  • First the onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Next halve and deseed the red pepper, slice it, then chop it into ½ inch (1 cm) pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam. Next heat 2 tablespoons of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then push these to the side of the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges. Next, add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs in the remaining oil (see recipe below). Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.

CHORIZO HASH WITH PEPPERS AND PAPRIKA



Chorizo hash with peppers and paprika image

Delia's potato hash with chorizo and eggs makes a strong breakfast option. Equipment: You will need a heavy-based frying pan about 8 inches (20 cm) in diameter, a slightly smaller frying pan for the eggs.

Provided by Delia Smith

Categories     Brunch

Yield Serves 2

Number Of Ingredients 9

5 oz (150 g) chorizo sausage
1 small red pepper
1 rounded teaspoon hot paprika
1 medium onion
10 oz (275 g) Desirée or King Edward potatoes
4 tablespoons olive oil
1 fat clove garlic, peeled and crushed
2 large, very fresh eggs
salt and freshly milled black pepper

Steps:

  • First the onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Next halve and deseed the red pepper, slice it, then chop it into ½ inch (1 cm) pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.
  • The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.
  • Next heat 2 tablespoons of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then push these to the side of the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges. Next, add the paprika and stir everything together, then remove the whole lot to a plate.
  • Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs in the remaining oil (see How to fry an egg, below). Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.

CHORIZO HASH WITH PEPPERS AND PAPRIKA



Chorizo Hash With Peppers and Paprika image

My husband decided to cook for me the other night and found this wonderful recipe by Delia Smith. It is delicious!

Provided by TracyC

Categories     Meat

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

150 g chorizo sausage
1 small red pepper
1 teaspoon hot paprika
1 medium onion
275 g potatoes
4 tablespoons olive oil
1 large garlic clove, crushed
2 large eggs
salt and pepper

Steps:

  • Slice onion in half and then each half needs to be sliced as thinly as possible.
  • Halve and deeseed the pepper, chop into 1cm pieces.
  • Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
  • Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
  • Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
  • Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
  • Add paprika and stir everything together then transfer this mix to a plate.
  • Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
  • Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
  • In another pan fry eggs in remaining oil.
  • Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!

Nutrition Facts : Calories 798, Fat 61.1, SaturatedFat 16.2, Cholesterol 277.5, Sodium 1008.1, Carbohydrate 34.8, Fiber 5, Sugar 5.5, Protein 28.3

CHORIZO HASH BROWNS



Chorizo Hash Browns image

Provided by Kay Chun

Categories     Onion     Potato     Breakfast     Brunch     Side     Sauté     Quick & Easy     New Year's Day     Buffet     Sausage     Pan-Fry     Parsley     Green Onion/Scallion     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small onion, finely chopped
3 scallions, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
2 pound russet (baking) potatoes (about 3)
1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
1/4 cup chopped flat-leaf parsley
1/8 teaspoon paprika
1 tablespoon unsalted butter

Steps:

  • Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
  • Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
  • Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.

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