This makes a wonderful brunch, lunch or supper and can be topped with a poached, fried or soft-boiled egg.
TAKES 25 MINUTES
1 tbsp olive oil
1 large potato, eg maris piper or king edward (about 250g), peeled and cut into 1.5cm cubes
1 shallot, diced
30g cooking chorizo, diced
1 mild green chilli, sliced
1 small tomato, finely diced
1 large egg
2 tbsp chopped coriander leaves (optional)
- Heat the oil in a large frying pan over a medium- high heat. Add the potato and fry, stirring regularly, for 6 minutes until turning golden. Add the shallot and a large pinch of salt and fry for another 6 minutes until the shallot is golden too.
- Add the chorizo and fry for a minute more, then add the chilli and tomato and fry for a final 2 minutes. Set aside off the heat to cool for a couple of minutes.
- Meanwhile, bring a small saucepan of water to the simmer and crack the egg into a small bowl. Lower the water to a very gentle simmer, then stir it to create a gentle whirlpool. Gently slip the egg from the bowl into the water and simmer for 3-4 minutes until the yolk is soft and the white set.
- Stir the coriander, if using, through the potatoes and pile on to a plate. Lift the poached egg from the pan, draining off any excess water, and place on top of the hash. Grind over a little black pepper and serve immediately.
TIP Swap the chorizo for chopped sun-dried tomatoes for a veggie version if preferred.
