Jo Pratt's Spanish potato and egg hash

This simple one-pan tray bake is a doddle to make and packed full of flavour.

Serves: 4

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 750g Maris Piper potatoes, cut into approx 2cm chunks
  • 1 tablespoon olive oil
  • 1 large red onion, peeled and chopped
  • 200g chorizo sausage, cut into small chunks
  • 2 red peppers, seeded and diced
  • 4 eggs
  • Handful of chopped parsley or coriander (optional)
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Recipe Information

Step by step guide to making Jo Pratt's Spanish potato and egg hash

  1. Pre-heat the oven to 220ºC/fan 200ºC/gas mark 7.
  2. Put the potatoes in a large non-stick roasting tray. Add the olive oil and stir well to coat the potatoes in the oil. Season with salt and pepper oven to cook for 10 minutes.
  3. Add the red onion, chorizo and red peppers to the roasting tray and stir to coat in the oil. Return to the oven for 20 minutes, stirring around a couple of times to ensure even cooking.
  4. Remove the tray from the oven and make 4 gaps in the roasted vegetables for the eggs to be broken into. 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.
  5. Remove from the oven and carefully transfer to plates. Finish by scattering with parsley or coriander if using.

*All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.

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Nutritional information for Jo Pratt's Spanish potato and egg hash

Nutritional information for Jo Pratt's Spanish potato and egg hash

Nutrition type per serving
Calories 297 kcal
Total Fat 10.3g
Saturated Fat 2.4g
Salt 0.3g
Sugar 8.5g

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