New Potato and Chorizo Hash

SuperValu New Potato and Chorizo Hash SuperValu New Potato and Chorizo Hash

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

2 people 20 minutes 15 minutes


  • 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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