Chorizo Hash with Fried Eggs & Salsa
Glossy yolks waiting to be broken, bright red salsa pooling into the smoky paprika-stained potatoes, and a final flurry of green coriander across the top.
Ingredients
Serves 2- 4eggs
- 500 graw new potatoes, cut into roughly 2 cm chunks
- 1red pepper, diced
- 200 gcherry tomatoes, quartered
- 1onion, diced
- 2garlic cloves, sliced
- 1 tspsmoked paprika
- ½red onion, finely diced
- 2 tbspolive oil
- 150 gchorizo ring, diced
- 30 mllime juice
- 15 gcoriander leaves, torn
- ½ tspchilli flakes
- Fine salt
- Black pepper, to taste
- ½lime, cut into wedges, optional (optional)
Method
- Put the potatoes in a pan of cold lightly salted water. Bring to the boil and simmer for about 8 minutes until just tender. Drain and steam dry for 2 minutes. Heat 1 tbsp olive oil in a large non-stick frying pan and fry the potatoes cut-side down for 5 minutes until golden.
- Add the chorizo, red pepper and onion. Cook for 5-6 minutes, stirring occasionally, until the chorizo has released its rusty orange oil and the peppers and onions have softened and taken on colour.
- Stir in the garlic and smoked paprika and cook for 1 minute more, until fragrant. Season well with salt and black pepper.
- While the hash cooks, make the salsa: combine the cherry tomatoes, red onion, lime juice and most of the torn coriander in a bowl. Season with a pinch of salt and set aside to macerate.
- Heat the remaining tablespoon of olive oil in a separate large non-stick frying pan over medium heat. Crack in all four eggs and fry for 3–4 minutes until the whites are set. Cook longer for firmer yolks.
- Divide the hash between two plates, top each with two fried eggs and spoon on the raw tomato salsa. Scatter with the remaining torn coriander and chilli flakes. Add the optional lime wedges if using.
Per serving
- kcal
- 925
- protein
- 41.3g
- fibre
- 10.4g
- carbs
- 66.9g
- fat
- 54.7g
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