Meal Planner

SuperValu New Potato and Chorizo Hash


This new potato and chorizo has is designed for weekend brunch and it's gluten free.

Preparation time: 15 minutes

Cooking time: 20 minutes


Serves: 2 people

  • 40 g Chorizo
  • 2 - Eggs
  • 300 g New Potatoes
  • 2 tbsp Olive Oil
    or rapeseed oil
  • 1 - Red Chilli
  • 1 - Red Onion
  • 1 bunch SuperValu Fresh Chives
    to garnish
  • 4 tbsp SuperValu White Wine Vinegar


  1. Boil the new potatoes until just cooked, then dice the potatoes into rough squares.
  2. Heat the oil in a frying pan set over a medium heat. Fry the chorizo, onion, chilli and diced potatoes until the potatoes are crisp and a nice golden colour.
  3. Meanwhile, to poach the eggs, bring some water and a splash of vinegar to the boil in a small saucepan. Reduce to a simmer and stir to make a whirlpool. If you put the raw egg in a teacup and pour it into the whirlpool, it will hold its shape. It does mean poaching one egg at a time, but once they are slightly cooked you can remove them from the water into a bowl of clean cold water and then reheat them together by putting them in boiling water just before serving.
  4. Serve the potato hash on two warm plates. Top with a poached egg and garnish with chopped chives.

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