We’re off to the Cotswolds today for the first of our five weddings this year. It’s a perfect day for it – dry and slightly overcast (a little cloud stops glare and squinting in the photographs.) With a long drive ahead, we wanted a big breakfast to set us up for the day, and I have had my eye on this potato and chorizo hash with eggs and avocado from Serious Eats for a LONG TIME.
Potato and Chorizo Hash with Eggs and Avocado
500g potatoes, peeled and diced
125 cooking chorizo, chopped
½ tsp ground cumin
¼ tsp smoked paprika
6 spring onions, sliced
1 green chilli, deseeded and finely chopped
1 avocado, diced
A handful of coriander, finely chopped
Lime juice, to serve
Preheat the oven to 175ºc. Par boil the potatoes and drain in a colander. Meanwhile, fry the chorizo in a little oil until crisp and the fat has rendered. Remove the chorizo from the pan and set aside, and fry the potatoes in the chorizo fat for about 20 minutes until crisp. In the last two minutes of cooking, stir in ½ tsp ground cumin and ¼ tsp smoked paprika. Combine the potatoes and chorizo in a large bowl and set aside.
Add a little more oil to the pan and gently cook the spring onions and chilli until tender, before adding to the bowl. Return all of the ingredients to the pan and make four wells. Crack an egg into each well and transfer to the oven until the eggs are cooked to your liking. Top with chopped avocado, coriander and a little squeeze of lime. Serve with your favourite hot sauce.
Adapted from a recipe by Serious Eats.