Potato salad with chorizo & duck egg

Name: Potato salad with chorizo & duck egg
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 400 g new potatoes; 200 g Unearthed Smoked Cooking Chorizo; 1 tsp Vegetable oil; 3 tbsp breadcrumbs; 2 tbsp parsley, roughly chopped; 2 duck eggs; 65 g soured cream; 2 salad onions, finely sliced; pinch of Cooks' Ingredients Herby Zaatar

Perk up your summer potato salad with smoky chorizo, rich duck eggs and a sprinkling of flavour-packed zaatar.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

400g new potatoes
200g Unearthed Smoked Cooking Chorizo
1 tsp Vegetable oil
3 tbsp breadcrumbs
2 tbsp parsley, roughly chopped
2 duck eggs
65g soured cream
2 salad onions, finely sliced
pinch of Cooks' Ingredients Herby Zaatar

Method

Boil the potatoes until they are tender, about 15-20 minutes. Drain and leave until cool enough to handle.
While the potatoes are cooking gently, run a knife along the length of the chorizo sausages. Turn the sausages ‘inside out’ and discard the skin so that all you are left with is the sausage meat.
Heat the oil over a low-medium heat and add the sausage meat. Gently fry the meat, breaking it into small pieces with a wooden spoon as it cooks. When the meat is broken up, cook for 2-3 minutes on a high heat until the sausage is cooked through with no pink meat.
Sprinkle in the dried breadcrumbs and continue to stir with the chorizo. Remove from the heat, and stir through the chopped parsley.
Bring a pan of water just to the boil. As the first bubbles appear, crack in your duck eggs and leave to poach over a very low heat for 4 minutes (for a runny yolk).
While the eggs are poaching, take each potato and gently crush it in your fingers to just break it open. Place the potatoes in a bowl, then add the soured cream and the chopped spring onions. Mix well to combine and season.
Divide the potato salad between two plates, top with the chorizo and breadcrumb mix. Lay the poached eggs on top and finish with a sprinkling of the herby zaatar.