Dinner recipe
Crisp baby potatoes, chorizo, peppers, sweetcorn, and gently set eggs in a smoky one-pan family hash.
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Ingredients
large deep frying pan with lid, large saucepan, colander, knife
Method
Halve any large baby potatoes. Put them in a large saucepan, cover with cold water, add 0.25 teaspoon salt, and bring to the boil. Simmer for 10 to 12 minutes until just tender at the edges, then drain and steam-dry for 3 minutes.
While the potatoes cook, slice the chorizo into half-moons, dice the red peppers and onion, grate the garlic, and chop the parsley.
Heat 1 tablespoon olive oil in a large deep frying pan over a medium-high heat. Add the chorizo, onion, and peppers and cook for 7 to 8 minutes, stirring twice, until the chorizo edges are crisp and the vegetables are soft.
Add the potatoes, garlic, smoked paprika, sweetcorn, remaining 0.25 teaspoon salt, and black pepper. Press the potatoes lightly with a spoon, then cook for 8 to 10 minutes, turning every 3 minutes, until golden and the corn is hot.
Make four wells in the hash and crack in the eggs. Cover the pan and cook over a medium-low heat for 4 to 6 minutes until the whites are fully set and the yolks are cooked to preference.
Scatter the parsley over the pan and divide the hash between plates, giving each person one egg and plenty of crisp potato, chorizo, peppers, and sweetcorn.
