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Egg and chorizo hash ethna reynolds main
Harry Weir and Brian Clarke

Egg, chorizo, kale and potato hash

A perfect breakfast or brunch option from Ethna Reynolds of Nook Café in Sligo.



  • 6 cold cooked potatoes, or 16 cold boiled baby potatoes
  • 3 tablespoons oil
  • 4 large handfuls kale, chopped roughly
  • ½ medium onion, sliced
  • 150g chorizo, sliced thinly
  • 1 clove garlic, minced
  • 25g butter
  • 1 heaped tablespoon smoked paprika
  • Salt and cracked black pepper
  • 4 free range eggs
  • Sliced chilli, optional


  1. Cut the precooked potatoes into bite-size chunks. Heat half the oil in a large, flat non-stick frying pan over a medium to high heat and fry the potatoes until they develop a crisp. (If you do not have a large enough frying pan, you need to cook the potatoes in batches so they don’t crumble apart.)
  2. Once the potatoes have gotten a crispy coating, remove them and set aside.
  3. Add the rest of the oil to the pan and add the kale and onion. Fry for three minutes, then add the chorizo and garlic.
  4. Add the butter, then the potatoes. Toss all the ingredients well so the butter coats everything.
  5. Finally, add the smoked paprika, a pinch of salt and a good grind of cracked black pepper, lower the heat to medium and continue to cook, tossing the contents every 30 seconds or so.
  6. In a second pan, fry the eggs until the white is set but the yolk is still runny.
  7. Pile the potato hash onto plates, top with a runny egg and another bit of black pepper. Garnish with some sliced chilli if you prefer. Most importantly, burst the egg so that the yolk covers the potatoes – so good.

Recipe by Ethna Reynolds 

Read more: Black Pudding, Mature Cheddar, Leek and Potato Sausage Rolls

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