Hello, lovely readers!
There’s nothing quite like a hearty breakfast to kickstart your day, right? Today, I am excited to share with you a dish that is packed with flavor, beautiful textures, and a satisfying mix of ingredients that will surely become a staple in your morning routine. Say hello to my “Spanish Sunrise: Rustic Chorizo and Potato Hash with Poached Eggs”!
If you’ve been following my blog for a while, you know I’m all about bringing a variety of foods and flavors into our kitchen. As someone who enjoys cooking at home, I love experimenting with different cuisines and bringing a little bit of everything to the table. This chorizo and potato hash is heavily inspired by Spanish flavors and is perfect for those leisurely weekend brunches we all cherish.
### Why Chorizo?
To me, chorizo is one of those magical ingredients that can elevate any dish with its robust, smoky, and slightly spicy profile. When paired with golden, crispy potatoes and topped with luscious poached eggs, it promises a meal that’s both comforting and tantalizing. Plus, it’s a great way to bring a taste of Spain into your home without too much fuss.
### Let’s Talk Ingredients
The beauty of this dish lies in its simplicity and wholesome ingredients. Using good quality chorizo makes a huge difference, as it infuses the entire hash with its delightful flavors. Potatoes provide that hearty base we all love, while onions and red bell peppers add a sweet, savory balance.
### A Few Tips
1. **Poached Eggs:** If you’re new to poaching eggs, don’t worry. It may seem intimidating, but with a bit of practice, you’ll master it in no time. The trick is to get that water to a gentle simmer and create a little whirlpool to help the eggs cook evenly.
2. **Crisping the Potatoes:** Make sure to give your potatoes enough time in the skillet to become beautifully browned and crispy. It’s worth the wait!
### Ready to Cook?
Here’s how you can make this delightful dish at home.
—
### Ingredients
– 200g chorizo, diced
– 500g potatoes, peeled and cubed
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 4 large eggs
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
### Method
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced chorizo and cook for 5-7 minutes, until slightly crispy. Remove chorizo from the skillet and set aside, leaving the oil in the skillet.
3. Add the remaining tablespoon of olive oil to the skillet.
4. Add the chopped onion and diced bell pepper to the skillet and cook for 5 minutes, until softened.
5. Add the cubed potatoes to the skillet. Season with smoked paprika, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until the potatoes are golden and tender.
6. Add the minced garlic and cooked chorizo to the skillet. Cook for an additional 3-5 minutes, stirring everything together.
7. Meanwhile, bring a pot of water to a gentle simmer. Add a splash of vinegar (optional) and create a gentle whirlpool.
8. Carefully crack the eggs into the simmering water and poach for 3-4 minutes, until the whites are set and the yolks are still runny.
9. Serve the chorizo and potato hash onto plates, topping each with a poached egg.
10. Garnish with freshly chopped parsley.
—
And there you have it! A rustic, flavorful, and oh-so-delicious way to start your day. Whether you’re serving this up for a family brunch or simply treating yourself to a special breakfast, I hope you enjoy making (and eating) this dish as much as I do.
Don’t forget to let me know in the comments how it turns out for you, and feel free to share your own tips and variations!
Until next time, happy cooking!
Al
Ingredients
– 200g chorizo, diced
– 500g potatoes, peeled and cubed
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 4 large eggs
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Method
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced chorizo and cook for 5-7 minutes, until slightly crispy. Remove chorizo from the skillet and set aside, leaving the oil in the skillet.
3. Add the remaining tablespoon of olive oil to the skillet.
4. Add the chopped onion and diced bell pepper to the skillet and cook for 5 minutes, until softened.
5. Add the cubed potatoes to the skillet. Season with smoked paprika, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until the potatoes are golden and tender.
6. Add the minced garlic and cooked chorizo to the skillet. Cook for an additional 3-5 minutes, stirring everything together.
7. Meanwhile, bring a pot of water to a gentle simmer. Add a splash of vinegar (optional) and create a gentle whirlpool.
8. Carefully crack the eggs into the simmering water and poach for 3-4 minutes, until the whites are set and the yolks are still runny.
9. Serve the chorizo and potato hash onto plates, topping each with a poached egg.
10. Garnish with freshly chopped parsley.
