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Ingredients

• 900g potatoes, cubed and peeled £0.90
• Oil for frying (preferably olive) £0.04
• 2 medium onions, chopped £0.20
• 2 garlic cloves, chopped £0.05
• 1 large pepper, chopped £0.80
• 250g chorizo, sliced £2.00
• Salt and pepper £0.02

Total £4.01

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Method

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All the vegetables should be chopped to roughly the same size; I went for 1-2cm cubes.　

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Boil the potatoes in salted water until tender, drain and put to one side.

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Heat a little oil in a large frying pan and add the chorizo. Cook until the oil starts to come out of the chorizo and it starts to get crispy. Remove the chorizo from the pan and put to one side. Drain off most of the oil from the chorizo but keep a little and return the pan to a medium heat.

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Add the onion and pepper to the pan and fry for around 10 minutes.　

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Add the potatoes and garlic to the pan and fry until everything is golden.

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Add the chorizo back to the pan with a little salt and plenty of pepper.

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You can top the hash with a fried egg if you like too.