Chorizo, green chilli & onion hash
- 50g Chorizo Sausage
- 1 white onion
- 2 garlic cloves
- 1 Green chilli (deseeded & sliced)
- 6 baby potatoes
- 1 egg
- 1 Tbsp chopped parsley
- Pepper
- 1 Tbsp olive oil
This is a quick recipe that’s all about timings! Be sure to have your stopwatch handy if you’re feeling a bit worse for wear. Forwarded to me by Charlie Brown
First of all, bring a large pan of water to the boil (high heat) and then slice up your potato, onion, garlic, chorizo and chilli. (try not to eat your chorizo at this stage, often i’ll pick and eat half a sausage)
Add your potatoes to the pan of boiling water and leave them in there until soft (prick them with a fork and if they slide off, they’re done)
Whilst the potatoes are gettin’ soft, heat 1 tbsp olive oil over a medium heat in your frying pan – when at a medium heat throw your chorizo, onions, garlic and chorizo in.
Fry in this pan until your potato is soft, when the potato isn’t rock hard drain them and then add to your frying pan. Mix the potatoes and the hash mix together until they’re mixed up – at this stage add 1tsp of mixed herbs to give the potatoes some extra flavour.
Whilst your potatos & hash mix are getting to know each other, poach an egg – DO NOT BE SCARED of poaching an egg, it’s a very easy thing to do and this video will greatly assist you in that perfect poach.
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Plate up your now browned hash mix and sprinkle over some paprika to give it a smokier taste
Finally, put your egg on top of your hash. Chop up some parsley for garnish and liberally crack some black pepper on top .
