Chorizo and Potato Hash with Eggs


Serves 1

  • 50g chorizo, diced
  • ½ red onion, peeled and diced
  • ½ green pepper, deseeded and diced
  • 140g cooked new potatoes, quartered
  • 1 handful baby spinach
  • 70g cooked skinless chicken breast, diced
  • 1 pinch chilli flakes
  • salt and pepper
  • 1 large egg
  • 1 small bunch coriander, finely chopped


Set a non-stick frying pan over a medium heat, add the chorizo and fry gently for 4-5 minutes until crisp; the oil from the chorizo should melt as it cooks. Increase the heat, add the onion and green pepper and cook for a couple of minutes until softened. Add the potatoes and cook for 3-4 minutes until they start to crisp at the edges. Add the spinach, chicken and chilli flakes (optional) and fry for a further couple of minutes then season to taste.

Meanwhile poach the egg in a pan of gently simmering water for 3 minutes until the white is set and the yolk is still runny, or until cooked to your liking. Top the hash with the poached egg, scatter over the coriander and serve.


  • This recipe is great for using up a handful of leftover cooked potatoes, but if you’re cooking them from scratch try to do them in advance so they have time to cool. That way they’ll turn nice and crispy when cooked alongside the chorizo.

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