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

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Serves: 2 people

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  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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