Chorizo, Mushroom and Potato

Ingredients

• 200g chestnut mushrooms, sliced
• 2kg new (or Charlotte) potatoes, cut into chunks
• 1 tbsp olive oil
• 150g chorizo sausage, chopped
• 6 spring onions or 1 small red onion, chopped
• 2 tsp chopped fresh red or green chilli
• 3 tbsp vegetable oil
• 4 eggs
• Salt and freshly ground black pepper

Method

1. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
2. Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned.
3. Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.
4. At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to you liking.
5. Share the potato hash between 4 warmed serving plates and place a fried egg on top of each portion. Serve, sprinkled with freshly ground black pepper.

-TIP-

• Make sure you buy chorizo sausage that needs cooking – just check the packaging. If you prefer, poach the eggs instead of frying them.