Photo of One-pan chorizo hash by WW

One-pan chorizo hash

4 - 9
PersonalPoints™ per serving
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(s)

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. 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.
  3. 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.
  4. Add the potatoes to the pan and cook for 1520 minutes, stirring occasionally, until tender and golden. Add the onion and cook for 2 minutes, then add the peppers and cook for 8 minutes.
  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.