Chorizo hash with fried eggs and cabbage

Perfect for breakfast or dinner, this chorizo hash with fried eggs recipe creates a fuss-free meal that's packed with great flavours

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 500 gram potatoes, cut into 1.5cm cubes
  • 1/4 cup olive oil, plus 1 tablespoon extra
  • 3 chorizo sausages, roughly chopped
  • 1 onion, thinly sliced
  • 1/2 cabbage, finely shredded
  • 4 eggs
  • 4 slice sourdough bread, chargrilled
  • chopped parsley to serve


  • 1
    In a saucepan, cover potatoes with cold water and bring to the boil on high. Reduce heat to medium and simmer for 6-8 minutes until just tender. Drain and set aside.
  • 2
    In a large frying pan, heat oil on high. Sauté chorizo for 2 minutes until beginning to brown, then add potatoes and onion. Cook for 8-10 minutes, stirring, until golden. Mix in cabbage and cook for 3-4 minutes, stirring occasionally, until softened. Season.
  • 3
    In a frying pan, heat extra oil on medium. Fry eggs for 2-3 minutes until cooked to your liking (see tip).
  • 4
    Serve hash on char-grilled sourdough, with a fried egg and parsley sprinkled over.


  • When frying eggs, crack them into a hot, oiled pan. Cook on high until white is firm. If preferred, turn to cook the yolk through.