This new potato and chorizo has is designed for weekend brunch and it's gluten free.
2 people20 minutes15 minutes
2 - Eggs
or rapeseed oil
1 - Red Chilli
1 - Red Onion
1bunchSuperValu Fresh Chives
4tbspSuperValu White Wine Vinegar
Boil the new potatoes until just cooked, then dice the potatoes into rough squares.
Heat the oil in a frying pan set over a medium heat. Fry the chorizo, onion, chilli and diced potatoes until the potatoes are crisp and a nice golden colour.
Meanwhile, to poach the eggs, bring some water and a splash of vinegar to the boil in a small saucepan. Reduce to a simmer and stir to make a whirlpool. If you put the raw egg in a teacup and pour it into the whirlpool, it will hold its shape. It does mean poaching one egg at a time, but once they are slightly cooked you can remove them from the water into a bowl of clean cold water and then reheat them together by putting them in boiling water just before serving.
Serve the potato hash on two warm plates. Top with a poached egg and garnish with chopped chives.