Recipe: Spanish style chorizo breakfast hash with soft poached eggs
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 x Chorizo Sausages
  • 4 x medium size potatoes
  • 1 large Red Capsicum
  • 1 x large Spanish Onion
  • 1 x bag of Baby or English Spinach
  • 3 x Cloves of Garlic
  • 1 x Long Red Chilli (optional)
  • 1 tsp Paprika
  • Salt and Pepper to Taste
  • 1 Egg per Person (or 2 if you’re hungry)
  • Splash of White Vinegar for Poaching Water
  • Vegetable oil for frying
  1. First get a billy of water up to a rolling boil ready to poach the eggs, add a good splash of white vinegar and salt.
  2. Whilst the water is coming to a boil dice up the chorizo, potato, capsicum, chilli, onion and finely chop your garlic
  3. Bring your griddle plate over the fire up to med/high temperature (or pan if using a gas stove)
  4. Sauté the potato first until starting to get soft and golden
  5. Whilst the potato is cooking add the chorizo turning it all regularly so as not to burn
  6. Add remaining capsicum, paprika, onion garlic and chilli and cook till soft
  7. Season with salt and pepper to taste
  8. Lastly as you go to poach the eggs lay the spinach over the top to wilt as you poach the eggs
  9. Poach your eggs on a rolling boil in the seasoned water and vinegar for 3 minutes (see tip below for poaching
  10. Dish up and enjoy!
  11. Tip- for poaching the eggs, vinegar helps set the white of the egg to give it the nice shape. To help this along swirl the water and crack the egg into the middle of the swirl on a good simmer/rolling boil cook for 3 minutes. If you are not keen on poaching the eggs, fried eggs will do just as well!
Recipe by Places We Go at