New Potato and Chorizo Hash
This new potato and chorizo hash is designed for weekend brunch and it's gluten free.
SuperValu
SuperValu
Recipe - Glenamaddy - Heneghan's
New Potato and Chorizo Hash
Prep Time15 Minutes
Servings2
Cook Time20 Minutes
Ingredients
40g chorizo
2 eggs
300g new potatoes
1 tbsp olive oil (or rapeseed oil)
1 red chilli
1 red onion
1 bunch fresh chives
4 tbsp white wine vinegar
Directions
Ingredients
- 40g chorizo
- 2 eggs
- 300g new potatoes
- 1 tbsp olive oil (or rapeseed oil)
- 1 red chilli
- 1 red onion
- 1 bunch fresh chives
- 4 tbsp white wine vinegar
Method
- Boil the new potatoes until just cooked, then dice them into rough squares.
- Heat the oil in a frying pan over medium heat. Fry the chorizo, onion, chilli and diced potatoes until the potatoes are crisp and golden.
- Meanwhile, to poach the eggs, bring some water and a splash of vinegar to a boil in a small saucepan. Reduce to a simmer and stir to create a whirlpool. Crack each egg into a teacup, then gently pour it into the center of the whirlpool. This helps the egg hold its shape. Poach one egg at a time. Once slightly cooked, transfer each to a bowl of cold water. To serve, briefly reheat them in boiling water.
- Serve the potato hash on two warm plates. Top with a poached egg and garnish with chopped chives.
15 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Spanish Mild Chorizo Ring (200 g)
€2.80€14.00/kg
SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece)
€1.49€0.25 each
SuperValu New Season Irish Potatoes (1 kg)
€3.99€3.99/kg
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Not Available
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
Not Available
SuperValu White Wine Vinegar (500 ml)
€1.05€2.10/l
Recipe
Ingredients
- 40g chorizo
- 2 eggs
- 300g new potatoes
- 1 tbsp olive oil (or rapeseed oil)
- 1 red chilli
- 1 red onion
- 1 bunch fresh chives
- 4 tbsp white wine vinegar
Method
- Boil the new potatoes until just cooked, then dice them into rough squares.
- Heat the oil in a frying pan over medium heat. Fry the chorizo, onion, chilli and diced potatoes until the potatoes are crisp and golden.
- Meanwhile, to poach the eggs, bring some water and a splash of vinegar to a boil in a small saucepan. Reduce to a simmer and stir to create a whirlpool. Crack each egg into a teacup, then gently pour it into the center of the whirlpool. This helps the egg hold its shape. Poach one egg at a time. Once slightly cooked, transfer each to a bowl of cold water. To serve, briefly reheat them in boiling water.
- Serve the potato hash on two warm plates. Top with a poached egg and garnish with chopped chives.