Chorizo hash with fried eggs
A Spanish twist on corned beef hash that’s ready in no time, thanks to handy tinned potatoes.
SERVES 3 PREP 5 MINS
COOK 25 MINS
● 60g chorizo, cut into chunks
● 1 large onion, sliced
● 1 yellow pepper, sliced
● ½tsp dried mixed herbs
● 400g tin boiled potatoes, drained
● 1tbsp sherry vinegar
● 2 fried eggs, to serve ●