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Breakfast Chorizo and Bean Hash

Course Breakfast
Servings 3
Author Charlotte Cook


  • 300 g Potato Cut into small cubes
  • 1 tbsp Vegetable Oil
  • 1 Clove Garlic
  • 1 tsp Paprika
  • 1 Medium Onion Finely chopped
  • 2 Fresh Chilli Peppers Finely chopped
  • 100 g Chorizo Cut into Rounds, then halved
  • 1 Tin of Baked Beans
  • 1 Squirt BBQ Sauce (to taste)
  • 1 Squirt Sriracha Sauce (to taste)
  • 3 Eggs (one per person)


  1. Pop the chopped potato into a microwave safe bowl. Cover in water and microwave until cooked (approx. 8-12 minutes, will be soft if poked with a knife).

  2. Add the vegetable oil to a wok and turn heat to high. Once the oil has heated, add in the potato, crushed garlic and Paprika, and Fry until the potato has started to turn golden (about 10 minutes).

  3. Add the Chorizo, Onion, and Chillies to the Mix, and continue to fry until the onions have softened and the chorizo has started to brown (about 5 minutes).

  4. Once the mixture has cooked, turn the heat to low and add the tin of beans. Add squirts of BBQ sauce and Sriracha sauce to your taste preferences and stir to combine. Cook until beans are heated through.

  5. Fill a frying pan with a thin layer of water, and heat until boiling. Crack in the eggs (one per portion) and simmer until poached (2-3 mins).

  6. To serve, scoop into a bowl and top with a poached egg.