This new potato and chorizo has is designed for weekend brunch and it's gluten free.
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Serves: 2 people
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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
4 tbsp SuperValu White Wine Vinegar
- Boil the new potatoes until just cooked, then dice the potatoes into rough squares.
- 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.
- 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.
- Serve the potato hash on two warm plates. Top with a poached egg and garnish with chopped chives.