Chorizo Style Sausage Hash

Chorizo Style Sausage Hash
Prep time: 10mins Cooking time: 30mins Serves: 6
This is one Heck! of a Hash. It's so easy to make & always a hit with the whole family! Serve as a tapas dish or as a side with dinner.


  • 1 pack Heck! 97% Chorizo Style Pork Sausages
  • 1kg Baby New Potatoes
  • Sunflower Oil
  • 1 White Onion (Diced)
  • 2 tsp Smoked Paprika
  • 2 Garlic Cloves
  • 1 Red Pepper
  • Salt & black Pepper
  • 1 Bunch Flat Leaf Parsley (chopped)
  • 1 Pack Sun dried Tomatoes


  1. Pre heat the oven to 200°c fan
  2. Cut the potatoes into chunks, we recommend into 4
  3. Bring a pan of water to the boil and then add in the tablespoon of salt.
  4. Add the chunks of potato and bring the water back to a simmer. Simmer the potatoes for 10 minute or until just cooked through.
  5. Once the potatoes are cooked, drain them using a colander. Set the potatoes to one side and let them dry out a little.
  6. Chop the red pepper into strips, place the red pepper onto a baking tray with a drizzle of oil, black pepper and the smoked paprika. Roast the red pepper in the oven for 25mins.
  7. Whilst the red pepper is cooking, place a frying pan on the hob with a drizzle of oil on a medium heat. Add the Chorizo style sausages to the pan, cook for 12-14minutes and until cooked all the way through.
  8. As the sausages are cooking, peel and chop the onion and garlic.
  9. Once the sausages are cooked, remove them from the pan and place them onto a chopping board. Using a sharp knife and fork, cut down the centre of the sausages and then cut the sausages again into four pieces. Do this until all the sausages have been chopped.
  10. Put the chopped-up sausages back into the pan and throw in the onion and garlic. Cook the onion and garlic until golden. You want them to absorb the oil from the chorizo sausages.
  11. Add the Smoked paprika
  12. Use Tongs or a slotted spoon to remove the sausages, onion and garlic from the pan and place into a bowl, don’t remove the oil.
  13. Toss the drained potatoes into the pan with a good glug of oil and a sprinkle of smoked paprika, you want to make sure that all the potatoes are well coated in the oil.
  14. Cook the potatoes in the pan on a medium/high heat for 7-8 minutes until crispy and golden.
  15. By this point the red pepper should be cooked, remove the red pepper from the oven and add it to the sausages, onion and garlic.
  16. Add the chorizo sausages, onion, garlic and red peppers to the potatoes.
  17. Cook for a further minute until everything has come together.
Serve with a sprinkling of chopped parsley and Sun-dried tomatoes
 Nutritional Information Per 100g  Per Portion
Energy 509kJ/121kcal 2537kJ/602kcal
Fat 5.2g 14g
Of Which Saturates 1.7g 4.5g
Carbohydrates  11g 29g
Of Which Sugars 1.9g 5.0g
Protein 6.7g 18g
Salt 0.39g 1.1g