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1
Slice onion in half and then each half needs to be sliced as thinly as possible.
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2
Halve and deeseed the pepper, chop into 1cm pieces.
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3
Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
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4
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.
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5
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.
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6
Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
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7
Add paprika and stir everything together then transfer this mix to a plate.
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8
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.
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9
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.
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10
In another pan fry eggs in remaining oil.
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11
Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!
