Chorizo hash with a soft egg

If I’m whipping up mash or roasties to go alongside a big hunk of protein on a Saturday night there’s bound to be a few extra spuds hanging about, ready to be transformed into crunchy golden hash browns or a fragrant onion-laced hash the next morning. This chorizo hash is so simple you’ll be able to throw it together even if you have had a few too many the night before.

A poached or fried egg may be the more conventional topping for hash, but for me the onsen egg‘s oozing yolk and soft slithery whites mingle harmoniously with the chorizo-specked potatoes and are absolute perfection. You can easily substitute ingredients to suit your taste (or what’s lingering in your larder) – ordinary tatties work just as well as new ones, and bacon, ham, sausage or red and green peppers can replace the chorizo; although you will need to up the seasoning and add a dash of smoky paprika for oomph.

Chorizo Hash with a Soft Egg

serves 2

150g chorizo, casings removed and roughly chopped

2 eggs, at room temperature

1 small onion, chopped

250g new potatoes

1-2 tbsp olive oil

freshly ground black pepper

sea salt

Place the potatoes in a saucepan and top with slightly salted water. Bring water to the boil, then lower to a fierce simmer for 15 minutes. Drain, then thickly slice (leave skins on) when cool to touch.

While those are cooking, put the kettle on and place your eggs in a metal bowl or small saucepan. Once the water has come to a boil pour over the eggs (to cover) and leave to slowly cook for 10 minutes. Remove from the water and set aside until needed.

In the meantime, cook the chorizo in a saucepan over a moderate flame for 2-3 minutes until they start crisping and releasing oil. Tip in the onions and and stir to coat with the chorizo oil, adding a touch of olive oil if the mixture is a little dry.

Sauté for another couple of minutes until the onions are fragrant then add the cooked potatoes and a good glug of olive oil. Toss through and cook for a further 4-5 minutes until the potatoes are lightly golden. Season with salt and a few grindings of pepper to taste.

Portion the hash into two dishes and crack over a soft egg to serve.