If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast!

Serves 4
6 medium sized potatoes
150g of chorizo sausage, cut into bitesize chunks
1 onion, chopped
Juice of 1/2 lemon
Sea salt and ground black pepper
4 eggs

Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside.

Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in.

Remove the chorizo from the pan and set aside on a plate.

Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo.

Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don’t have enough.

Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper.

Remove the hash from the pan and place in a serving plate.

Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny.

Serve the eggs on top of the hash and dig in!

The post Spanish Fried Eggs with Chorizo and Potato Hash first appeared on Donal Skehan | EAT LIVE GO.

I’m totally in love with this dish at the moment, its a perfect summer garden dinner. I normally just serve this as a side dish but you can beef it up by adding a few eggs to the dish and baking them until cooked. I can’t tell you tell you just how tasty this little recipe is, you will just have to try it!

Serves 4
Approximately 16 baby potatoes
300g of chorizo.
2 red onions, finely sliced.
Juice of 1/2 lemon.
A good pinch of sea salt and freshly ground black pepper.

Add the potatoes to a pot and cover with water. Place over a high heat and bring to the boil, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are soft when poked with a fork.  Remove from the heat and drain.

Place a large frying pan over and medium high heat and add the chorizo, you shouldn’t need any oil. Fry the chorizo slices for 2-3 minutes until they are really red and crispy.  Remove the pan from the heat and squeeze over the juice of half a lemon.

With the back of a fork or a whisk, combine the chorizo and lemon juices.  Add the red onion to the pan and stir through. Finally chop the potatoes into bitesize pieces and add to the pan gently tossing so that all the ingredients are combined.

Season with sea salt and black pepper and serve warm as a tasty side dish.

The post Warm Chorizo, Red Onion and Baby Potato Salad first appeared on Donal Skehan | EAT LIVE GO.