New potato and chorizo hash with asparagus and poached egg recipe image

Print New potato and chorizo hash with asparagus and poached egg

A quick brunch, lunch or dinner. This gives a wonderful range of textures and flavours from hardly any ingredients. Use the freshest eggs possible for poaching - the white will set around the yolk more easily. This is verly adaptable: you can substitute asparagus for kale, spring greens or spinach here, and bacon or pancetta for the chorizo. Sweetcorn is another good addition.

Ingredients

  • 600g new potatoes, scrubbed & halved or quartered if large
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 250g cooking chorizo sausages, skin removed & 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 & pepper

Method

  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.
  2. While the potatoes are cooking, heat 1 tablespoon of oil in a pan and cook the onion slowly for 6 minutes without colouring.
  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.
  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).
  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.
  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.
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