Ingredients (for 5):
300g chorizo, sliced
650g new potatoes, skins on, cooked and sliced (if large chop into chunks)
handful of rocket
5 large fresh eggs, preferably free range
1 large onion, finely chopped
olive oil for frying
Fry the onion in a frying pan until soft and translucent over a medium heat.
Raise the heat to high and add the chorizo and fry for five minutes or so.
Remove from the pan and keep to the side.
Add some more oil and add the potato. Keep the potatoes moving so that they don’t burn.
When the potatoes are brown add the chorizo & onion. Stir thoroughly and move to one side of the pan.
Crack both eggs into the other side and cook until the white is set and the yoke is runny.
Remove the eggs, take the pan off the heat and mix in the rocket with the potato, chorizo & onion. Season.
Serve the eggs (1 each) on top of the hash.
Notes: Worthwhile additions are red pepper & paprika. It would also be nice as a warm salad with quarters of boiled egg instead of the fried egg. Poached eggs would be nice (and healthier) but I like frying the eggs in the chorizo oil so I didn’t.