Ingredients
- 500g potatoes, Roosters are best
- 3tbsp olive oil
- 2 cloves of garlic, peeled and sliced
- 2 red onions, peeled, halved and sliced
- 120g of sliced chorizo, cut into pieces
- 4 free range eggs
- Some chopped parsley
- Salt and pepper
- A little sunflower oil
1 Peel, cube and parboil the potatoes till they are almost cooked.
2 Drain and allow to steam dry.
3 In a large frying pan or wok, heat the olive oil until gently smoking, then add the potatoes.
4 Cook over a medium heat till they start to turn golden, then add the garlic and onions.
5 Continue to cook for a further 10 minutes or so, then add the chorizo.
6 Allow the hash to soften and come together while you fry the eggs.
7 Season the hash, add the parsley, then divide onto warm plates.
8 Season the eggs, place them on top of the hash and then serve.
