Photo of Potato & chorizo hash by WW

Potato & chorizo hash

5 - 9
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Punchy Mediterranean flavours give this easy hash instant appeal


Potato(es), Raw

250 g, cut into 2cm pieces

Red onion(s)

1 small, coarsely chopped

Red pepper(s)

2 medium, cut into 2cm pieces

Chorizo Sausage

120 g, sliced


1 clove(s), crushed


100 g, button, quartered


4 large, cut into wedges


2 teaspoons, level

Egg, whole, raw

4 medium, raw

Parsley, fresh

1 tablespoons


  1. Cook the potatoes in a pan of boiling water for 10 minutes or until just tender. Drain.
  2. Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the onion and peppers for 2-3 minutes or until softened, stirring often. Add the chorizo slices and cook for 2 minutes, or until browned. Add the mushrooms and garlic and cook, stirring, for 2 minutes. Stir through the tomatoes and paprika and cook for another 2-3 minutes or until the tomatoes have softened. Stir in the cooked potatoes.
  3. Carefully crack the eggs into a pan of simmering water and poach for 3-4 minutes or until cooked to your liking. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain.
  4. Divide the hash mixture among 4 bowls, top each with a poached egg, grind over a little black pepper and garnish with sprigs of fresh parsley. Serve immediately.


If you have individual WW Egg Poachers, use them to make beautifully rounded poached eggs