You’ll Need
For the Hash
600g chicken thigh fillets, cut into bite-sized chunks
180g cooking chorizo, sliced
700g baby potatoes, diced
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
2 garlic cloves, finely grated
Seasoning
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic granules
1 tsp dried oregano
1 tsp sea salt
½ tsp cracked black pepper
To Finish
Fresh parsley, chopped
Juice of ½ lemon
Optional but Dangerous
Fried eggs
Crumbled feta
Grated Parmesan
Hot sauce
Garlic aioli
Method
Preheat your air fryer to 200°C.
Toss the diced potatoes with half of the olive oil, half of the smoked paprika, a pinch of salt and black pepper.
Air fry the potatoes for 10 minutes, shaking halfway through.
In a separate bowl, combine the chicken with the remaining olive oil, smoked paprika, garlic granules, oregano, salt and black pepper.
Add the chicken, chorizo, peppers, onion and grated garlic to the potatoes.
Toss everything together well.
Air fry for 12–15 minutes, shaking every 5 minutes, until the chicken is cooked through, the chorizo has crisped around the edges and the potatoes are deeply golden.
Finish with chopped fresh parsley and a squeeze of lemon juice.
Serve immediately on its own or top with a fried egg, crumbled feta or a drizzle of garlic aioli if using.