Chorizo Hash with Poached Egg and Smoked Salmon

Chorizo hash poached egg smoked salmon recipe Chorizo hash poached egg smoked salmon recipe

This chorizo hash is a delicious breakfast option and the perfect way to start your day.

2 people 10 minutes 5 minutes


  • 1 pinch Black Pepper
  • 50 g Chorizo Sausages diced
  • 4 medium Eggs
  • 1 medium Red Onion thinly sliced
  • 1 pinch Salt
  • 1 bunch SuperValu Fresh Parsley Flat Leaf chopped
  • 1 large SuperValu Rooster Potatoes cooked and chopped
  • 50 g SuperValu Smoked Salmon thinly sliced
  • 2 tbsp SuperValu White Wine Vinegar


1. Place the chorizo in a medium-sized frying pan set over a medium heat and cook gently for a few minutes, until the chorizo is starting to crisp up and release its oil. Add the sliced red onion and chopped cooked potato and fry for 4 to 5 minutes. Add most of the parsley and a pinch of salt and pepper.

2. Meanwhile, place a small pot on a medium heat with 4 cups of water and the vinegar. Bring to the boil, then reduce to a simmer. Crack in the eggs and poach gently for 4 to 5 minutes.

3. Divide the chorizo hash between two plates. Top each one with two poached eggs and the smoked salmon. Garnish with the remaining parsley and serve straight away.

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