Ingredients
Serve: 2 people
You will need
- 4 free range or organic eggs
- 100g chorizo
- 600g cooked baby potatoes cut into ¼
- A small bag of baby spinach
- 2 sprigs rosemary
- 1 tsp of smoked paprika
- 1 bunch of chives -finely chopped.
- 50 g olives- finely chopped.
- 20g jalapeno – finely chopped.
- 10 g coriander
- 1 tsp Salt & pepper
- 60 g grated parmesan
Method
- In a wide based pan fry the chorizo on a low heat to extract then oils
- Remove the chorizo from the pan & add the potatoes.
- Fry until golden brown
- Add the rosemary, paprika, salt & pepper.
- Now add the olives, jalapeno & spinach
- Wilt the spinach slightly & the hash is ready.
- Fry 2 fried eggs sunny side up
- Split the hash in 2 bowls serve with 2 eggs on top
- Garnish with the 1 tbsp each of parmesan, coriander leaves & chives
