Servings: 2

Chorizo Hash:

120g chorizo

250g new potatoes halved and cooked

100g Mushrooms quartered

1/2 Bunch Spring onions roughly chopped

75g Baby Spinach

1 Large ripe avocado peeled and sliced

4 Large eggs

¼ cup chopped parsley

Sea salt & black pepper for seasoning

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Instructions:

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1. Heat a heavy frying pan on a medium heat. Cut the Chorizo into thick chunks and cook in the pan until crisp. Remove the chorizo and set aside leaving the juices in the pan.

2. In the same pan, fry the cooked potatoes until golden and then add the mushrooms and spring onions and fry for a further 4-5 minutes adding the chorizo back in after a couple of minutes along with the spinach allowing the spinach to wilt, keep warm.

3. 3/4 fill a large saucepan with water and bring to the boil. Crack eggs into Poachies and cook for 4-5 minutes. Drain on kitchen paper. Remove eggs from Poachie bags. top tip... if the egg doesn’t come out of the bag easily it is not cooked, pop it back into the boiling water for another 20-30 seconds!

4. Transfer the hash onto warmed serving dishes, adding the sliced avocado and topping with the poached eggs sprinkle with chopped parsley and seasoning.

Serve with toasted sourdough toast.

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