Hangover-cure chorizo and potato hash with runny eggs

Instructions

1. 1

   Peel (if you prefer) and cut the potatoes into 2cm dice. Put them in a saucepan, cover with cold water, add half the salt and bring to the boil. Simmer gently for 10 minutes until just tender — they should still hold their shape.

2. 2

   Drain well and pat the potatoes dry on kitchen paper so they fry crisply later.

3. 3

   While the potatoes cook, cut the smoked chorizo into 1cm slices, thinly slice the brown onion, peel and finely chop the garlic, core and dice the red pepper, and halve the cherry tomatoes.

4. 4

   Heat a large frying pan over a medium–high hob ring. Add 2 tbsp olive oil and half the unsalted butter, then the chorizo. Fry for 4–5 minutes until the fat renders and the edges brown.

5. 5

   Add the drained potatoes in a single layer. Leave them undisturbed for 3–4 minutes to form a crust, then toss and continue frying another 6 minutes until evenly golden. Stir in the smoked paprika, a pinch of salt and the black pepper.

6. 6

   Add the sliced brown onion and diced red pepper and cook for 4 minutes until softened and starting to colour.

7. 7

   Stir in the garlic and cherry tomatoes and cook for 1 minute. Add the tomato purée and pour in the vegetable stock; sprinkle the remaining smoked paprika and the chilli flakes. Simmer, uncovered, for 3–4 minutes until the tomatoes have softened and the juices have reduced to a loose, saucy coating.

8. 8

   If using, stir in the baby spinach and cook until just wilted, about 1–2 minutes.

9. 9

   Wipe out a second frying pan, heat over medium and add the remaining olive oil and a knob of butter. Make four small wells in the hash, push the mix to the sides, then fry the eggs sunny-side up in the clean pan so you can control them — 3–4 minutes until whites are set but yolks still runny.

10. 10

    Use the same hot pan (or a grill if you prefer) to char the sourdough slices for 1–2 minutes per side until lightly crisp and marked.

11. 11

    Divide the sourdough between two plates, pile the chorizo and potato hash on top, place two runny eggs over each portion. Slice the ripe avocado and scatter over, tear over the fresh parsley and squeeze a little lemon if using. Serve immediately.

Tips

• Parboil the potatoes the night before and refrigerate to save time — bring to room temperature before frying for better crisping.
• Dry the potatoes thoroughly — this is the single most important trick for a crispy hash.
• If you want a cleaner plate, fry the eggs in a separate pan so you can time them perfectly while the hash finishes.
• Make it vegetarian by swapping the chorizo for smoked tofu or thickly sliced chestnut mushrooms; add a little extra smoked paprika for depth.
• Leftovers reheat well in a hot pan (not the microwave) to revive the crisp edges — add a splash of water if the mix is dry when reheating.

Substitutions

• smoked chorizo → streaky bacon, chopped and fried until crisp

  Noticeably different

• smoked chorizo → smoked tofu, cubed and fried (same weight)

  Stays close

• sourdough slices → thick-cut white or malted bloomer slices

  Noticeably different

• baby spinach → rocket, added at the end

  Stays close

Nutrition

Per serving · estimated

1360

Calories

48 g

Protein

96 g

Carbs

80 g

Fat

12 g

Fibre

9 g

Sugar

1250 mg

Sodium

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