Chorizo and Potato Breakfast Hash

Method

1. 1

   Parboil the potatoes

   Put the potatoes in a pan of cold water with a pinch of the salt. Bring to the boil and cook 6 minutes, until just tender at the edges but still firm in the middle.

2. 2

   Drain

   Drain well and let the potatoes steam dry.

3. 3

   Render the chorizo

   Warm the oil in a large heavy frying pan over medium heat. Fry the chorizo for 3 to 4 minutes, until it gives up its red oil and crisps at the edges.

4. 4

   Set aside the chorizo

   Lift it out with a slotted spoon and leave the oil behind.

5. 5

   Crisp the potatoes

   Spread the potatoes in the red oil in one layer and leave them alone for 5 minutes so they catch. Then keep cooking, turning now and then, for 8 to 10 minutes more, until crisp on most sides.

6. 6

   Cook the vegetables

   Push the potatoes to one side. Add the onion, pepper and garlic with the paprika and the rest of the salt, and cook 5 minutes until soft.

7. 7

   Mix in the chorizo

   Stir the chorizo back in and mix everything together.

8. 8

   Cook the eggs

   Make four hollows in the hash and crack an egg into each one. Cover the pan, turn the heat to low and cook 4 to 6 minutes, until the whites are set and the yolks still run.

9. 9

   Serve

   Scatter the scallions over the top and take the pan straight to the table. Break into the yolks as you serve so they run down through the potatoes.

Tips

• Cut the potatoes into even 2 cm dice so they cook at the same rate.
• Let the drained potatoes steam dry before adding them to the pan, and keep them in one layer while they catch.
• If the pan is crowded, cook the potatoes in batches so they crisp rather than steam.

Swaps

• Use a yellow bell pepper instead of red bell pepper.
• Use chopped chives instead of scallions.
• Use a waxy potato variety such as Charlotte or Jersey Royal.

Storing

Refrigerate leftovers in a sealed container for up to 2 days; reheat in a frying pan until hot throughout, as the eggs will cook further.