Hello, lovely readers!
Today, I’m excited to share a recipe that’s become a staple in our home for a hearty and satisfying brunch: Chorizo & Potato Hash with Poached Eggs and Avocado. This dish has everything you need to fuel your weekend mornings—savory chorizo, crispy potatoes, vibrant veggies, and the creamy goodness of avocado topped with perfectly poached eggs. It’s like a warm hug in a bowl, and trust me, it’s sure to impress!
**A Little Background:**
I first fell in love with this combination during a trip to Spain a few years back. The smoky and spicy chorizo sausage, combined with tender potatoes, immediately won me over. Since then, I’ve been experimenting with different ways to incorporate these flavours into a comforting, homestyle dish that’s perfect for brunch.
**Why You’ll Love This Recipe:**
What I adore about this recipe is its versatility and balance of flavours. The spiciness of the chorizo is perfectly tempered by the creamy avocado and the runny egg yolk, making every bite a delightful medley of textures and tastes. Plus, it’s relatively easy to put together and doesn’t require fancy ingredients—just good, honest cooking!
Let’s get right into it!
**Ingredients:**
Here’s what you’ll need to prepare this delightful brunch (scroll up for the comprehensive ingredient list).
**Method:**
1. **Prepare the Ingredients:**
– Start by prepping all your ingredients. Dice the chorizo, peel and cube the potatoes, chop the onion, dice the bell peppers, mince the garlic, and slice the avocado.
2. **Cook the Potatoes:**
– In a large pot of boiling salted water, cook the cubed potatoes for about 8-10 minutes until they are tender but still firm. Drain them and set them aside.
3. **Sauté the Chorizo:**
– Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chorizo and cook for 5-7 minutes until it’s browned and crispy. Once done, remove the chorizo with a slotted spoon and set it aside, leaving the deliciously flavoured oil in the skillet.
4. **Cook the Vegetables:**
– In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until they release their fragrance.
– Add the diced bell peppers and continue cooking for another 5-7 minutes until they’re softened.
5. **Combine Ingredients:**
– Return the chorizo to the skillet and add the boiled potatoes. Sprinkle in smoked paprika, ground cumin, and season with salt and pepper to your liking. Stir everything together and cook for another 5-7 minutes until the flavours meld together beautifully.
6. **Poach the Eggs:**
– For the perfect poached eggs, fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water.
– Crack each egg into a small bowl first before gently sliding it into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain deliciously runny. Remove with a slotted spoon.
7. **Assemble the Dish:**
– Divide the chorizo and potato hash onto your serving plates.
– Top each plate with a poached egg and slices of ripe avocado.
– Garnish with chopped fresh parsley for that final touch of freshness and colour.
8. **Serve and Enjoy!**
– Serve the dish warm, dig in, and enjoy this hearty homestyle brunch with your loved ones.
**Final Thoughts:**
There you have it—a brunch dish that’s packed with flavour and love. Whipping up this Chorizo & Potato Hash with Poached Eggs and Avocado has become a beloved tradition in our household. It’s one of those meals that brings everyone together and creates those perfect weekend moments you’ll cherish.
I hope you give this recipe a try and love it as much as we do. If you do, don’t forget to share your thoughts and photos in the comments below. Happy cooking!
Cheers,
Al
Ingredients
– 200g chorizo, diced
– 500g potatoes, peeled and cubed
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 4 large eggs
– 1 ripe avocado, sliced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Method
1. **Prepare the Ingredients:**
– Dice the chorizo into small cubes.
– Peel and cube the potatoes.
– Finely chop the onion.
– Dice the red and yellow bell peppers.
– Mince the garlic cloves.
– Slice the avocado.
2. **Cook the Potatoes:**
– In a large pot of boiling salted water, cook the cubed potatoes for 8-10 minutes until tender but firm. Drain and set aside.
3. **Sauté the Chorizo:**
– In a large skillet, heat 2 tablespoons of olive oil over medium heat.
– Add the diced chorizo and cook for 5-7 minutes until browned and crispy. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the skillet.
4. **Cook the Vegetables:**
– In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
– Add the diced red and yellow bell peppers and cook for an additional 5-7 minutes until softened.
5. **Combine Ingredients:**
– Return the cooked chorizo to the skillet and add the boiled potatoes.
– Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and season with salt and pepper to taste. Stir to combine.
– Cook for 5-7 minutes, stirring occasionally, until everything is well-mixed and heated through.
6. **Poach the Eggs:**
– Fill a large saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
– Crack each egg into a small bowl, then gently slide each egg into the simmering water.
– Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
7. **Assemble the Dish:**
– Divide the chorizo and potato hash onto serving plates.
– Top each plate with a freshly poached egg and slices of ripe avocado.
– Garnish with chopped fresh parsley.
8. **Serve Immediately:**
– Serve the dish warm and enjoy your hearty homestyle brunch!
