• 3 tbsp sunflower oil
  • 300g cooking chorizo, peeled and chopped or crumbled (optional, see tip below)
  • 1 onion, finely chopped
  • 1kg potatoes (Maris Piper or King Edward), unpeeled
  • 2 tbsp cornflour or plain flour
  • your choice of toppings (we used poached eggs, sliced avocado and roasted cherry tomatoes), to serve


  • STEP 1

    Heat 1 tbsp of the oil in a frying pan over a low-medium heat and fry the chorizo for about 5 mins until it starts to release its oil and become crispy. Add the onions and cook for a further 8-10 mins until softened.

  • STEP 2

    Coarsely grate the potatoes, skin and all, then tip into a large sieve or colander and squeeze out as much water as you can (or wring out in a clean tea towel). Tip into a bowl and scrape in the chorizo and onions along with all the oil from the pan, then sprinkle in the cornflour or flour and season generously with salt and black pepper. Toss everything together to combine.

  • STEP 3

    Divide the mixture into six equal portions and shape into patties. Heat the remaining oil in a large frying pan over a medium heat, then fry for about 4-5 mins on each side, or until golden brown and crisp – you may need to do this in batches. Transfer to a plate lined with kitchen paper to drain off excess oil.

  • STEP 4

    To freeze, put the hash browns on a baking sheet lined with baking parchment, making sure they don’t touch. Put in the freezer for 1 hr, then transfer to a resealable freezer bag or an airtight container. Will keep frozen for up to three months. Reheat in the oven at 200C/180C fan/gas 6. Arrange the frozen hash browns on a baking sheet lined with baking parchment. Bake for 15 mins until piping hot and crisp.

  • STEP 5

    Serve with your choice of toppings. We topped ours with poached eggs, sliced avocado, roasted cherry tomatoes and a few grinds of black pepper.

Recipe tip

To make these vegetarian, simply leave out the chorizo.

Goes well with


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