Chorizo Hash with Poached Eggs

Name: Chorizo Hash with Poached Eggs
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 chorizo sausages,quatered lengthwise,thickly sliced; 2 large potatoes,peeled,cut into 2cm pieces; 1 medium red onion,coarsely chopped; 2 tbsp vegetable or olive oil; 1 clove garlic, crushed; 200 grams cup mushrooms, quartered; 1/4 cup coarsley chopped flat leaf parsley; 1 tbsp white vinegar; 4 eggs at room temp; 1 lemon wedges and crusty bread,to serve

Dory1 @cook_2798729

Chorizo Hash with Poached Eggs

Saved

Ingredients

10 mins

4 servings

3chorizo sausages,quatered lengthwise,thickly sliced
2 largepotatoes,peeled,cut into 2cm pieces
1 mediumred onion,coarsely chopped
2 tbspvegetable or olive oil
1 clovegarlic, crushed
200 gramscup mushrooms, quartered
1/4 cupcoarsley chopped flat leaf parsley
1 tbspwhite vinegar
4eggs at room temp
1lemon wedges and crusty bread,to serve

Saved

Steps

10 mins

1

Preheat oven to 220°F./ 200°F fan forced
2

Combine chorizo, potato and onion in a roasting pan
3

Drizzle oil over potato mixture, add garlic , season with salt. Toss to coat. Bake for 20 minutes , stirring halfway through cooking.
4

Add mushrooms to roasting pan, stir to combine. Bake for 8 - 10 minutes or until mushrooms are tender. Remove from oven. Stir in parsley.
5

Meanwhile , half fill a medium sized saucepan with water. Add vinegar , bring to boil.
6

For each egg , crack an egg into cup. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool , poach for 1-2 min for a soft egg.
7

Using a slotted spoon , transfer eggs to a plate , cover and keep warm.
8

Spoon potato mixture into shallow serving bowls, top with egg, sprinkle with pepper, serve with lemon wedges and bread