Recipe: Easy Breakfast Hash

Instead of a long story about how my recipe reminds me of a summers day in Spain, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.

For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools need and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.

Ingredients: 2/5
Equipment: 2/5
Method: 3/5

This recipe makes 2-3 portions


  • Olive oil
  • Chopped garlic (approx 1 clove)
  • 3-4 medium-sized potatoes, chopped into bite-sized pieces
  • 1 white onion, diced (here’s a great video for learning how to do this well)
  • 1 yellow, orange, red or green pepper, diced
  • 1 handful cherry or plum tomatoes, cut in half
  • 1 cup diced chorizo (can substitute with cooked bacon or pancetta)
  • 1/2 cup shredded cheese
  • 2-3 eggs
  • Salt, pepper, paprika
  • Freshly chopped chives (or parsley)
  • Broccoli, chopped into small pieces (optional)


  • 1 large frying pan or skillet (oven proof preferable)
  • Cutting board
  • Knife
  • Cheese grater
  • Spatula


  1. Pre-heat the oven to 200C (400F) (only if you have an oven-safe skillet or frying pan. If not, follow stove-top instructions)
  2. Bring the saucepan to medium heat and add the olive oil and chopped garlic. When the garlic begins to sizzle, add the potatoes. Toss or stir regularly to prevent burning
  3. Fry the potatoes until a fork can easily break apart a piece. If potatoes begin to burn, add more olive oil sparingly. Add salt as desired
  4. Once potatoes are cooked, add onions, peppers and broccoli (if using).
  5. After 2 minutes or so, add tomatoes and bacon, pancetta or chorizo (pre-cooked only)
  6. Toss regularly until vegetables are soft, usually about 2-3 minutes. Season generously with salt, pepper and paprika
  7. Crack eggs on top of the hash, and sprinkle the shredded cheese on top (Stove Top only: push hash to edges of pan clearing a small circle in the middle. Add a small amount of oil and crack eggs in the middle. Sprinkle cheese on top)
  8. Bake in the oven for 5-6 minutes or until eggs are cooked and yolks remain runny (Stove Top only: fry eggs until cooked sunny side up and yolks remain runny)
  9. Garnish with freshly chopped chives or parsley and serve

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