Instructions: Heavybased frying pan (approx 20cm dia)

a slightly smaller frying pan for the eggs and two plates placed in a warming oven

First the onion needs to be peeled sliced in half and then each half sliced as thinly as possible so you end up with little halfmoon shapes.

Halve and deseed the red pepper slice it then chop it into 1cm pieces.

Peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.

The potatoes need to be washed and cut into 1cm cubes leaving the skin on.

Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.

Heat 2 tablespoons of the oil in the frying pan and when its fairly hot add the onion pepper and garlic and cook for about 6 minutes until softened and tinged brown at the edges.

Push these to the side of the pan add the chorizo and keeping the heat fairly high cook for about 2 minutes again till nicely browned at the edges.

Add the paprika and stir everything together then remove the whole lot to a plate.

Add the last tablespoon of oil to the pan and still keeping the heat high add the potatoes and seasoning.

Toss them around in the hot pan for about 3 minutes keeping them moving until they begin to crisp and brown at the edges then return the chorizo onion and pepper to the pan and using a pan slice keep turning the mixture over.

Carry on cooking the whole thing for 5 to 6 minutes until its all really brown and crispy. Then turn the heat down to its lowest setting and in the other pan fry the eggs

(qv).

Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.

Only worth making ifyou get genuine Spanish chorizo made in Spain available at deli counters and specialist food shops the English made in Surbiton type clones are not at all what they should be.

Serves 2

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