Bravado Breakfast Hash

Rating: Easy


  • Russet Potatoes x 900g 
  • Chorizo Sausage x 260g 
  • Onions x 1 
  • Chilli Flakes x 1/4 teaspoon 
  • Garlic Cloves x 2 
  • Smoked Paprika x 1 teaspoon 
  • Chives x 10g 
  • Eggs x 4 
  • Olive Oil (for frying)
  • Salt
  • Pepper 
  • Bravado Chilli Pepper Jam 


    Cut the potatoes into chunks. Bring a pan of water to the boil and then add salt. Add the potato chunks and bring the water back to a simmer. Simmer the potatoes for 10 minutes until just cooked through. Then drain well and set them aside to dry out a little.


    Whilst the potatoes are cooking peel and chop the onion and garlic. Place a skillet or frying pan over medium heat and pour in the olive oil. Add the chopped onion and garlic and cook until it is starting to soften. Add sliced chorizo sausage. Let it cook over medium heat until the sausage is cooked and starting too crisp in places. Add in the paprika and stir together.



    Use a slotted spoon to remove the chorizo and onions from the pan, leaving the oil behind. Add the drained potatoes to the pan and stir well to coat them in the oil. Cook over medium high heat until crispy and golden. Add the chorizo and onion back into the pan with the potatoes, add the Bravado Chilli Pepper Jam and stir well. Season with chilli flakes, salt and pepper. Cook for a further minute until everything has come together. Make little wells and crack in the eggs. Place in the oven for 5 minutes or until the eggs are cooked. Remove from the oven and top with chives.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston