Photo of One-pan chorizo hash by WW

One-pan chorizo hash

Points® value
Total Time
55 min
15 min
40 min
This makes a perfect bank holiday brunch, but is great year-round too, and at any time of day! Swap in any veggies you like, or trade chorizo for lean ham.


Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

100 g, sliced

New potatoes, raw

500 g, scrubbed clean and cut into small cubes

Red onion

1 small

Peppers, all types

2 medium, Red and orange, deseeded and sliced into strips


3 medium, roughly chopped


125 g

Egg, whole, raw

4 medium, raw


  1. Put a large nonstick ovenproof frying pan over a medium heat and mist with cooking spray. Add the chorizo and fry for 2 minutes until starting to crisp. Remove the chorizo with a slotted spoon, leaving the oil.
  2. Add the potatoes to the pan and cook for 15-20 minutes, stirring occasionally, until tender and golden. Add the onion and cook for 2 minutes, then add the peppers and cook for 8 minutes.
  3. Once the potatoes are crisp and the veggies cooked through, add the chopped tomatoes and cooked chorizo and stir well to combine. Cook for a few minutes, until the tomatoes begin to soften, then stir in the spinach and season well.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 4. Remove the pan from the heat and make 4 small wells in the hash. Break an egg into each well and season.
  5. Transfer the pan to the oven. Bake for 8 minutes for firm whites and soft yolks.


If you don't have an ovenproof frying pan, transfer the hash to a baking dish before adding the eggs.