Heat the olive oil in a large non-stick frying pan, add the diced chorizo and saute over a medium heat for 3-5 minutes, take care not to burn the sausage.
Now add the onion and red pepper to the chorizo and saute for a further 3-5 minutes until the onions start to soften.
Stirring continuously add the garlic and pre-cooked potato to the pan along with the chickpeas, before adding the paprika. Cook for a further minute until the paprika starts to release its spice aroma.
Add the harissa paste to the mixture and season well with salt and ground black pepper. [NOTE: only season at this point, once the hash is cooked and the flavours have properly melded together. Different sausages and harissa pastes will have different levels of salt so season to taste only once the dish is cooked.]
Fry the eggs in a separate pan and season to taste.
Spoon the chorizo and chickpea hash mixture into 2 bowls and top with the fried egg. Serve immediately.
Use this recipe as a guide only and add whatever you wish to the dish. Use what you have in the fridge, it's a great dish for using up leftovers.
Chorizo hash with chickpea, potato & fried egg
Amount Per Serving
Calories 818Calories from Fat 396
% Daily Value*
Saturated Fat 12g75%
Trans Fat 1g
Vitamin A 4217IU84%
Vitamin C 84mg102%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •