Potato and Chorizo hash
found in Mains - Meat Dishes
 | Nut Free |  | Gluten Free |  | Dairy Free |
Prep: 15 minutes
Cook: 15 minutes
Difficulty:
Moderate
Punchy Mediterranean flavours give this easy hash instant appeal
Ingredients
- 250g potatoes, cut into 2cm pieces
- 1 red onion, roughly chopped
- 2 red peppers, deseeded and roughly chopped
- 120g chorizo, sliced
- 1 garlic clove, crushed
- 100g button mushrooms, quartered
- 4 tomatoes, cut into wedges
- 4 eggs
- 2 tsp smoked paprika
Directions
1
Cook the potatoes in a pan of boiling water for 10 minutes or until just tender. Drain.
2
Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the onion and peppers for 2-3 minutes or until softened, stirring often. Add the chorizo slices and cook for 2 minutes, or until browned. Add the mushrooms and garlic and cook, stirring, for 2 minutes. Stir through the tomatoes and paprika and cook for another 2-3 minutes or until the tomatoes have softened. Stir in the cooked potatoes.
3
Carefully crack the eggs into a pan of simmering water and poach for 3-4 minutes or until cooked to your liking. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain.
4
Divide the hash mixture among 4 bowls, top each with a poached egg, grind over a little black pepper and garnish with sprigs of fresh parsley. Serve immediately.
