New Potato and Chorizo Hash with Asparagus and Egg

Name: New Potato and Chorizo Hash with Asparagus and Egg
Yield: Serves 2
Ingredients: handful of finely chopped parsley; 2 cooking chorizo sausages (200–250 g), skinned and meat crumbled; 1 red onion, finely diced; ½ tsp smoked paprika; splash of sherry vinegar or red wine vinegar; 250 g asparagus, trimmed; sunflower or vegetable oil, for frying and roasting; salt and black pepper; 2 eggs; splash of white wine vinegar or cider vinegar, if poaching your eggs; 600 g new potatoes, scrubbed and cut in half, or in quarters if larger

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

You can either fry or poach your eggs for this recipe. Use the freshest eggs for making poached eggs, so the white seals around the yolks (adding the vinegar helps with this too).

Ingredients

600 g new potatoes, scrubbed and cut in half, or in quarters if larger
sunflower or vegetable oil, for frying and roasting
250

Brunch
May
Spring
June
Breakfast

Method

Heat the oven to 210°C/Gas 7 or heat a cast-iron griddle pan over a high heat.

Put the potatoes in a pan of salted water, bring to a boil and cook for