This delicious mushroom, chorizo and potato hash is fired up with fresh chilli to give it a bit of spice. It’s finished off with a fried egg and chopped parsley to make a simple brunch, lunch or supper dish. We also think it’s an ideal warming bonfire night option without the eggs.
Ingredients
(serves 4)
2kg new (or Charlotte) potatoes, cut into chunks
1tbsp olive oil
150g chorizo sausage, chopped
6 spring onions or 1 small red onion, chopped
2tsp chopped fresh red or green chilli
200g chestnut mushrooms, sliced
3tbsp vegetable oil
4 eggs
Salt and freshly-ground black pepper
Method
Cook the potatoes in lightly-salted boiling water for 15-20 minutes, until tender.
Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for two to three minutes. Add the chestnut mushrooms and cook for a further three to four minutes, until the mushrooms are browned.
Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.
At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to your liking.
Share the potato hash between four warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly-ground black pepper.
Cook’s tip! Make sure you buy chorizo sausage that needs to be cooked – just check the packaging. If you prefer, poach the eggs instead of frying them.
