Chorizo, Mushroom and Potato

Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Get the taste of Spain by adding flavoursome chorizo to a juicy mushroom and potato hash for something a little special this lunchtime or a weekend brunch.


  • 200g chestnut mushrooms, sliced
  • 2kg new (or Charlotte) potatoes, cut into chunks
  • 1 tbsp olive oil
  • 150g chorizo sausage, chopped
  • 6 spring onions or 1 small red onion, chopped
  • 2 tsp chopped fresh red or green chilli
  • 3 tbsp vegetable oil
  • 4 eggs
  • Salt and freshly ground black pepper


  1. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
  2. Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.
  3. Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.
  4. At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to you liking.
  5. Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.
  • Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them.
Rated 4 out of 5
November 29, 2020

This recipe was very tasty. My only reservation is that when I left overnight there was a fatty layer on top. I scooped off the fat and will eat remainder today. Maybe best to Leave overnight and eat day after.

Geraldine Martin

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