Potato pan fry with crispy chorizo & warn chicken salad

Ingredients

• 500 g Charlotte ( salad potatoes ) potatoes , sliced
• 225 g bacon or chorizo sausages, skinned and sliced
• 1 tablespoon olive oil
• 1 bunch spring onions , trimmed and cut into - 3/4- inch pieces
• 4 eggs

1) Warm Chicken Salad:

• 500 g new or salad potatoes , sliced
• 100 g cherry tomatoes , halved
• 3 tablespoon extra virgin oil
• 1 tablespoon balsamic vinegar
• 4 chicken breasts , cooked and sliced
• 1/2 bunch baby spinach

Preparation

• Place the potatoes in pan , cover with water and bring to the boil. Simmer for 5 minutes then drain well and stir in the olive oil.
• Fry the potatoes in a preheated griddle pan for 6 -8 minutes until golden. (You may need to do this in two batches to avoid overcrowding the pan )
• In a separate frying pan , cook the bacon or chorizo sausage and spring onions for 3 minutes then stir in the potatoes. Meanwhile poach the eggs in boiling water.
• Divide the potato mix between four warm plates , top each with a poached egg and serve immediately.
• 1) Warm Chicken Salad:
  Place the potatoes in a pan , cover with water and bring to the boil. Cook for 4 - 5 minutes , then drain and toss in 2 tablespoon of oil.

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