Potato And Chorizo Hash
WITH POACHED EGG
INGREDIENTS (Serves 4)
◆ 4 large potatoes, peeled and cut into chunks
◆ 3tbsp olive oil, divided
◆ 3 cloves garlic, crushed, divided
◆ 1 red pepper, cored, seeded, and sliced
◆ 2tsp smoked paprika
◆ 1tsp ground cumin
◆ ½tsp red chilli flakes, plus extra to serve
◆ 400g tinned chopped tomatoes
◆ 225g chorizo, roughly sliced
◆ 4 large eggs
◆ 1tbsp white wine vinegar
◆ 25g flat-leaf parsley, roughly torn
◆ 25g mint leaves, roughly torn
◆ 25g dill, roughly torn
◆ 25g watercress, roughly torn
◆ 120g Greek yogurt, to serve
◆ ½ lemon, cut into wedges
◆ Salt
◆ Freshly ground black pepper
1 Boil the potatoes in a saucepan of salted water until tender. Meanwhile, heat 1tbsp olive oil in a saucepan set over a medium heat. Add one clove of crushed garlic, the pepper, and a pinch of salt, sautéing until softened, about 4-5min.
2 Stir in the spices and cook for about 1min. Stir in the chopped tomatoes and a splash of water, bringing the sauce to a simmer. Cook until thickened, about 15min, stirring occasionally.
3 Drain the potatoes and allow to dry out for a few min. Heat the remaining oil in a large sauté or frying pan set over a medium heat until hot.
4 Add the chorizo to the pan, sautéing until golden, about 3-4min. Add the potatoes, remaining garlic cloves, and some salt and pepper, cooking and stirring occasionally until the potatoes are goldenbrown and crisp, about 8-10min.
5 Poach the eggs and remove to a plate lined with kitchen paper using a slotted spoon. Season both the potato hash and tomato sauce. Divide the hash, tomato sauce, and poached eggs between plates. Top with the herbs and watercress, and garnish with some Greek yogurt, lemon wedges, and a sprinkle of chilli flakes.