Spanish potato and egg hash recipe

1. 1

   Pre-heat the oven to 220C.

2. 2

   Put the potatoes, in a large non-stick roasting tray.

3. 3

   Add the olive oil and stir well to coat the potatoes in the oil.

4. 4

   Season with salt and pepper oven to cook for 10 minutes.

5. 5

   Add the red onion, chorizo and red peppers to the roasting tray and stir to coat in the oil.

6. 6

   Return to the oven for 20 minutes, stirring around a couple of times to ensure even cooking.

7. 7

   Remove the tray from the oven and make 4 gaps in the roasted vegetables for the eggs to be broken into.

8. 8

   Crack in one at a time and the return the tray back to the oven for 4-5 minutes, or until the egg whites are cooked and the yolks still a little soft.

9. 9

   Remove from the oven and carefully transfer to plates.

10. 10

    Finish by scattering with parsley or coriander if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.