Photo of Chorizo and Potato Loaf by WW

Chorizo and Potato Loaf

Points® value
Total Time
1 hr 20 min
30 min
40 min
Who said loaves need to just be sweet? Here, we take a savoury spin with this potato loaf that has pieces of chorizo hidden in every bite. For more of a spicy kick, swap in chili powder for smoked paprika! Serve as an appetizer with dips and spreads, as a side dish with meals, or serve with soups and salads rather than brown or white bread. The possibilities here are endless!


Uncooked potato

250 gm, peeled, cubed into 1 cm pieces


2 medium

Self-rising flour


Ground coriander

1 tsp(s)

Olive oil

1 tbsp(s)

Plain fat free yogurt

1 cup(s)

Smoked paprika

¼ tsp(s)


3 oz, quartered lengthways, thinly sliced


  1. Preheat oven to 392°F (200°C). Cook potato in a large saucepan of boiling salted water for 2 minutes. Drain.
  2. Whisk eggs and flour in a medium bowl until combined. Add coriander, oil, yogurt and paprika. Season with salt and pepper and whisk to combine. Stir through potato and onion.
  3. Pour one-third of mixture into a loaf tin and sprinkle with one-third of chorizo. Repeat twice to make 3 layers.
  4. Bake for 35 minutes or until loaf is cooked when tested with a skewer. Set aside in tin for 10 minutes before turning onto a wire rack to cool. Serve warm or at room temperature or store in an airtight container in the fridge when cooled.
  5. Serving size: 1/8 loaf