I came up with this when I was living in London a few years ago. Mother Hubbard’s cupboards were practically overflowing in comparison to my measly weekend-before-payday possessions: the end of a chorizo ring (left over from some unimaginative pasta creation); an egg; half a red onion (also left over from the midweek pasta); and a baking potato.
It’s rarely the same twice, so the ingredients list below is more of a guideline than anything. I made this today for me and Marc, plus my mum and stepdad. The addition of tomato puree gives it a bit of extra Spanish flavour, and prevents it from feeling either too dry or too oily. This time I added a couple of quartered cherry tomatoes, which I had lying around after making baked gnocchi, but they’re truly not necessary.
Prep time: 10 mins
Cook time: 25 mins
- 1 x spicy chorizo ring (£1.85/225g), diced
- 1 red onion, finely diced
- 750g baby potatoes (80p/1kg), diced
- 4 eggs
- 1tbsp tomato puree, thinned with water
- 1/2tsp hot paprika
- Oil and seasoning
- Heat some oil over a high heat in a wok and add the diced potatoes. Cook for about 10 minutes, stirring regularly to give them colour without catching. Season with salt during cooking – be reasonably generous.
- After they’ve taken on some colour, remove from the pan and keep aside. Add the chorizo and lightly fry, then add the onion.
- After both chorizo and onion have fried for a few minutes, add the tomato puree and cook for a minute or so.
- Add the paprika, plus a little salt and pepper, and cook for a minute or so.
- Re-add the potatoes, and stir well. Reduce the heat and stir occasionally to keep warm.
- Separately, cook the eggs to your liking. I like fried (with good crispy edges), but Marc prefers poached.
- When ready to serve, divide the hash between four bowls and top with the eggs. Voila.