Chorizo hash with poached eggs

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Chorizo hash with poached eggs
  • 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


Chorizo hash with poached eggs
  • 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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