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Spicy Chorizo Hash topped with a Poached Egg

I have said it before and I will say it again - I LOVE POTATOES!  They are not only delicious, they are also incredibly versatile. On their own they are pretty bland,  but they absorb other flavours like little sponges. I made this hash the other day, and  it is now one of my new favorite dishes.

 I had a bit of Chorizo in the fridge that I needed to use up. I also cooked up some potatoes, leaving half diced and mashed the other half. I also added grated onion and garlic, smoked paprika and a bit of dry mustard, diced red bell pepper, parsley, lots of salt and pepper and topped the whole thing with a couple of poached eggs. WOW!  This dish will rock your socks off!

This would also be good with crispy cooked bacon, ham or Italian sausage in place of the Chorizo. An icy, cold beer also goes really well with this. Just sayin'.

Spicy Chorizo Hash topped with a Poached Egg
( serves 4)

4 cups waxy potatoes, diced
1/2 yellow onion, finely grated
2 cloves garlic, finely grated
6 oz. cooked Chorizo sausage, diced
1 small red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 tsp. smoked hot paprika or sweet paprika
1/2 tsp. dry mustard powder
Salt and freshly ground Black pepper
canola oil and butter for pan-frying

4 eggs
2 Tbsp white vinegar

Steam diced potatoes in a vegetable steamer basket set over a little bit of water, until just tender, about 4 or 5 minutes. Remove from steamer, and mash half of the potatoes with the back of a fork. Add to a large bowl with the remainder of the ingredients, through to salt and pepper. Refrigerate for at least 4 to 6 hours.

In a large skillet over medium heat, add a couple of Tbsp. of canola oil and a good pat of butter. When butter has stopped foaming, add the potato mixture to the pan. Let cook until the bottom is crispy and golden brown. Flip over potatoes, breaking apart large chunks, and let crisp on the other side.

 In a medium saucepan, bring 3 inches of water to a gentle simmer. Add the vinegar to the water. When the hash is almost ready, break each egg into a ramekin and add to the simmering water. Cook until the white is set and the yolk is still runny, about 3 to 4 minutes. Remove with a slotted spoon and drain off any liquid on to a clean kitchen towel.  Top each serving with a poached egg.

If you have any leftover hash, it is delicious for breakfast the next day.

Tags: Eggs, Chorizo, Spicy, Brunch, Main

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