Spicy chorizo breakfast hash

28 Apr

Chorizo breakfast hash

I’ve blogged previously about how Saturday breakfasts are characterised by ‘weekend cereal’ (i.e. sugary) and ‘second breakfast’ (i.e. more sugary, or occasionally fatty). It is the route to undoing all the good work you’ve managed in the week to eat healthily.

This morning I decided to make second breakfast the main event and try something that I hadn’t done for a while.

The result was chorizo breakfast hash – the love child of an English greasy spoon and a Spanish tapas bar

It’s gooey, crumbly, tangy, spicy – everything a good hash should be. The time investment is pretty small. You will spend most of it waiting for the potatoes to cook. I thoroughly recommend this if you want a breakfast that is a little left-field.

Ingredients

A finger’s length of chorizo, roughly chopped
4 eggs
3 medium-sized potatoes (the less waxy the better), roughly chopped into smallish chunks
4 spring onions
1 teaspoon of cumin seed
Olive oil
A knob of butter

Preparation

Boil the potatoes until they are falling apart.

Meanwhile fry the cumin feed and chorizo over a low heat until starting to fall apart.

When the potatoes are cooked, drain and mix in the spring onion, chorizo and cumin.

Keep warm while you melt the butter in the same frying pan as fried the chorizo (don’t clean it!).

Fry the eggs until cooked but the yolks are still runny.

Serve the hash topped with the eggs and enjoy.

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