Chorizo Hash with Poached Eggs
Chorizo Hash with Poached Eggs

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chorizo hash with poached eggs. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chorizo Hash with Poached Eggs is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Chorizo Hash with Poached Eggs is something which I have loved my entire life. They are nice and they look wonderful.

Bring edge of cup level with surface of water, gently sliding egg into water. Add the sliced cooked potatoes and the spring onion and cook gently, stirring occasionally, for five minutes. To serve, place the chorizo and potato hash onto a serving plate and top with a poached egg.

To begin with this particular recipe, we must prepare a few components. You can have chorizo hash with poached eggs using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chorizo Hash with Poached Eggs:
  1. Make ready 3 chorizo sausages,quatered lengthwise,thickly sliced
  2. Get 2 large potatoes,peeled,cut into 2cm pieces
  3. Take 1 medium red onion,coarsely chopped
  4. Take 2 tbsp vegetable or olive oil
  5. Get 1 clove garlic, crushed
  6. Make ready 200 grams cup mushrooms, quartered
  7. Get 1/4 cup coarsley chopped flat leaf parsley
  8. Take 1 tbsp white vinegar
  9. Get 4 eggs at room temp
  10. Get 1 lemon wedges and crusty bread,to serve

Skip to Chorizo Potato Hash with Fried Eggs content. Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Divide the chorizo hash between two plates.

Instructions to make Chorizo Hash with Poached Eggs:
  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

Top each one with two poached eggs and the smoked salmon. Garnish with the remaining parsley and serve straight away. Today's chorizo hash eggs Benedict was inspired by one of my favorite breakfast spots back in the DC area (which, sadly, is now closed!). Lastly, the hearty, spicy potato hash is topped with perfectly poached eggs and a cilantro hollandaise sauce. If you've never made homemade hollandaise, I'm.

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