Page title and description
Meat mains
New potato and chorizo hash with asparagus and poached egg
Ingredients
- 600g new potatoes, scrubbed and halved or quartered if large
- 2 tbsp olive oil
- 1 red onion, chopped
- 250g cooking chorizo sausages, skin removed and meat crumbled
- 2 tbsp fresh parsley, finely chopped
- 250g asparagus
- splash of sherry vinegar
- ½ tsp smoked paprika
- splash of white wine or cider vinegar
- 2 eggs
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
-
Step 1
Preheat oven to 180°C/Gas 4. Boil the potatoes in salted water for 12-15 minutes, until tender. Drain and lightly crush with a masher or fork. -
Step 2
While the potatoes are cooking, heat 1 tablespoon of oil in a pan and cook the onion slowly for 6 minutes without colouring. -
Step 3
Add the chorizo and fry for 2-3 minutes. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. -
Step 4
Meanwhile, toss the asparagus in 1 tablespoon of oil in a baking dish. Add a splash of sherry vinegar, the paprika and season. Roast for 10-15 minutes, until just tender (or griddle for 5 minutes). -
Step 5
Bring a pan of water to a slow rolling boil. Add a good splash of white wine or cider vinegar. Crack the eggs into individual small bowls. Use a spoon to swirl the water and drop the eggs in, one at a time. Cook for 2½ minutes for a runny yolk. -
Step 6
While the eggs are cooking, plate the potatoes and asparagus. Remove the eggs and serve on the potatoes. Sprinkle the eggs with some extra salt.