Chorizo Hash with Poached Eggs
Chorizo Hash with Poached Eggs

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chorizo hash with poached eggs. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bring edge of cup level with surface of water, gently sliding egg into water. Add the sliced cooked potatoes and the spring onion and cook gently, stirring occasionally, for five minutes. To serve, place the chorizo and potato hash onto a serving plate and top with a poached egg.

Chorizo Hash with Poached Eggs is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Chorizo Hash with Poached Eggs is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chorizo hash with poached eggs using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chorizo Hash with Poached Eggs:
  1. Prepare 3 chorizo sausages,quatered lengthwise,thickly sliced
  2. Get 2 large potatoes,peeled,cut into 2cm pieces
  3. Prepare 1 medium red onion,coarsely chopped
  4. Make ready 2 tbsp vegetable or olive oil
  5. Take 1 clove garlic, crushed
  6. Take 200 grams cup mushrooms, quartered
  7. Get 1/4 cup coarsley chopped flat leaf parsley
  8. Make ready 1 tbsp white vinegar
  9. Make ready 4 eggs at room temp
  10. Prepare 1 lemon wedges and crusty bread,to serve

Keto Breakfast Hash with Chorizo and Eggs looks like a standard hash, but is chock full of nutritious vegetables as well as flavor! Most of us probably have a few recipes or foods that we miss from the days before we went keto. Maybe it's chocolate chip cookies, macaroni and cheese, or pizza (fathead. Skip to Chorizo Potato Hash with Fried Eggs content.

Steps to make Chorizo Hash with Poached Eggs:
  1. Preheat oven to 220°F./ 200°F fan forced
  2. Combine chorizo, potato and onion in a roasting pan
  3. Drizzle oil over potato mixture, add garlic , season with salt. Toss to coat. Bake for 20 minutes , stirring halfway through cooking.
  4. Add mushrooms to roasting pan, stir to combine. Bake for 8 - 10 minutes or until mushrooms are tender. Remove from oven. Stir in parsley.
  5. Meanwhile , half fill a medium sized saucepan with water. Add vinegar , bring to boil.
  6. For each egg , crack an egg into cup. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool , poach for 1-2 min for a soft egg.
  7. Using a slotted spoon , transfer eggs to a plate , cover and keep warm.
  8. Spoon potato mixture into shallow serving bowls, top with egg, sprinkle with pepper, serve with lemon wedges and bread

Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly. These quick and easy breakfast tacos with chorizo, potato hash, and eggs are ridiculously flavorful and the perfect meal any time of day. Make use of the season's asparagus with this delicious hash recipe - it's just right for a long, lazy brunch.

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