Chorizo Hash

With chargrilled peppers, rocket and a poached egg.

A hearty brunch to get you through these last few days of February. Chorizo is one of my favourite flavours and it spices up this rosti/ hash brown hybrid gloriously. They are also perfect for mopping up drippy, golden yolk.

Ingredients: (serves 4)

• 5/6 small potatoes (roughly 400g)

• 1 large egg (if mixture is not holding together, you can add more egg)

• 1 tsp flour

• 1/2 tsp baking powder

• 1 small onion, finely chopped

• 1 tablespoon butter

• 1 thumb length of Chorizo, sliced and cubed

• 1 tsp smoked paprika

• Salt and pepper (to taste)

• 2 peppers, de-pipped and sliced in thin strips (to serve)

• A few handfuls of rocket (to serve)

• 4 eggs (to poach)

Recipe:

1. Boil the potatoes, don't bother peeling them, for 10 minutes. Slide of the skin with your fingers and grate the potatoes.

2. Meanwhile, in a lightly oiled hot pan fry the chorizo for a few minutes until they start producing oil. Take out of the pan. Add the peppers into the same pan, turning them every so often until chargrilled.

3. Mix all the ingredients for the hash: potatoes, onion, egg, flour, baking powder, butter, chorizo and seasoning.

4. In a hot, oiled pan on medium heat, spoon 3 or 4 spoons of the mixture and flatten with the back of the spoon. When golden brown flip over.

5. As you are cooking the last batch of hash, remove the peppers from the pan and arrange on the plate with the rocket. Then, poach your egg (or fry/ boil if that is easier). Place the eggs on top of the hash and let the yolk run.

The time hash come...

Enjoy! x