Speedy Potato, Chorizo and Egg Hash
This tasty brunch dish is packed full of flavour and so easy to make. Just set aside some cooked potatoes from the previous night’s dinner, grab a few kitchen staples (including a couple of large FREE eggs) and you can rustle it up in 15 minutes flat. If the kids are feeling adventurous, it’s great with sweet potatoes too!
Prep: 5 mins | Cook: 15 mins
Serves 2 people
Ingredients
- 1 tbsp salted butter
- 1 tbsp oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 150g chorizo, chopped
- 10g flatleaf parsley
- 400g cooked potato
- Sea salt and cracked black pepper
- 2 large FREE eggs
- FOR THE PAPRIKA MAYO
- 50g mayonnaise or garlic mayonnaise
- 1 tsp sweet smoked paprika
- Squeeze lemon juice
Method
- Melt the butter and warm the oil in a large frying pan over a medium to high heat. Add the sliced onion and garlic to the pan and fry for 3 - 4 minutes until the onions begin to soften.
- Add the chopped chorizo to the pan and fry for a further 2 minutes until it starts to release its oils.
- Finely dice the stalks of the parsley (keeping the leaves for later) and sprinkle into the pan, stirring well to combine all the ingredients. Roughly chop the potatoes into small cubes and add to the chorizo.
- Allow the potato to take on the colour of the chorizo oil and start to crisp on the edges. Try to avoid stirring too much as you want the chorizo and potato to start to caramelise, but equally, don’t let it burn and stick to the pan. This will take approximately 5 minutes.
- When the potato is starting to colour, turn down the heat to low-medium and make 2 large wells in the mixture. Crack an egg into each well before placing on the lid and allow it to fry for 3 - 4 minutes until the egg whites have set but the yolk is still soft.
- In the meantime, make the paprika mayo by combining the mayonnaise and paprika in a bowl and adding a squeeze of lemon juice. Stir well to combine and set aside until ready to serve.
- Once the eggs have set, remove the pan from the heat. Roughly chop the parsley and sprinkle generously over the whole pan. Serve straight to the table alongside the prepared paprika mayo.
