Name: Chorizo hash with poached eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 chorizo sausages, quartered lengthways, thickly sliced; 2 large potatoes, peeled, cut into 2cm pieces; 1 medium red onion, coarsely chopped; 2 tablespoon vegetable or olive oil; 1 clove garlic, crushed; 200 gram cup mushrooms, quartered; 1/4 cup coarsely chopped flat-leaf parsley; 1 tablespoon white vinegar; 4 eggs, at room temperature; lemon wedges and crusty bread, to serve

Ingredients

3 chorizo sausages, quartered lengthways, thickly sliced

2 large potatoes, peeled, cut into 2cm pieces

1 medium red onion, coarsely chopped

2 tablespoon vegetable or olive oil

1 clove garlic, crushed

200 gram cup mushrooms, quartered

1/4 cup coarsely chopped flat-leaf parsley

1 tablespoon white vinegar

4 eggs, at room temperature

lemon wedges and crusty bread, to serve

Method

1.Preheat oven to 220°C/200°C fan-forced. Combine chorizo, potato and onion in a roasting pan. Drizzle oil over potato mixture. Add garlic; season with salt. Toss to coat. Bake for 20 minutes, stirring halfway through cooking.

2.Add mushrooms to roasting pan; stir to combine. Bake for 8-10 minutes or until mushrooms are tender. Remove from oven. Stir in parsley.

3.Meanwhile, half-fill a medium saucepan with water. Add vinegar: bring to the boil. For each egg, crack an egg into a cup. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool; poach for 1-2 minutes for a soft egg. Using a slotted spoon, transfer eggs to a plate; cover and keep warm.

4.Spoon potato mixture into shallow serving bowls. Top with an egg. Sprinkle with pepper. Serve with lemon wedges and bread.

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