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Delia's Fried eggs on chorizo hash
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Equipment: You will also need a Delia Online/Silverwood Little Gem Frying Pan (heavy gauge aluminium) or similar, with a base measurement of 17cm, and a larger frying pan
150g chorizo sausage
1 small red pepper
1 round teaspoon hot paprika
1 medium onion, roughly chopped
275g Desiree of King Edward potatoes
3 tablespoons olive oil
1 fat clove garlic, peeled and crushed
2 large fresh eggs
Firstly halve and deseed the red pepper, slice it, then chop it into 1 cm pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper
The potatoes need to be washed and cut into 1 cm cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam. Next heat 1 tablespoon of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then remove these from the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges.
Next, return the pepper mixture to the pan add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs (link to fried egg recipe) in the remaining oil.
Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.
This recipe was first published in August 2013.