Skin-on Potato & Chorizo Hash

Serves
BoneBone
Cooks In
Cooking Time 1Hr10

Ingredients

12 Scotty Brand Baby Potatoes
200g (a whole ring of ring) of chorizo
2 eggs
1 white onion
A big knob of butter
2 tablespoons of fine semolina
2 tablespoons of Paprika
2 tablespoons of garlic granules
2 tablespoons of white wine vinegar
Scottish rapeseed oil or sunflower oil
High quality salt flakes
Black pepper to finish

METHOD

  1. Preheat your oven to 180 degrees.

  2. Life is too short to peel the skin off of baby potatoes – just dice them into rough 1cm cubes.

  3. Fill a pan on the hob with boiling water, add a little salt and add your Scotty baby potato cubes leaving them on the heat to boil for 10 minutes.

  4. Drain the Scotty baby potatoes and return them to your pan.

  5. Add the semolina, paprika, garlic granules and a good pinch or two of quality salt flakes. Pop a lid on your pan and shake it like a polaroid picture for a good minute.

  6. Transfer your spicy, slightly crumbly potatoes on to a baking tray.

  7. Drizzle a little oil over the top and place your baking tray on the top shelf of the oven.

  8. Pour yourself a cuppa tea and relax for 20 minutes.

  9. Open the oven to check on your tatties, bring them out and give them a wee shoogle before returning them to the oven for a further 20 minutes.

  10. Peel the skin off a white onion and dice it into small chunks.

  11. Take your chorizo and carefully peel off the transparent casing then dice it into small chunks.

  12. Add your onions to a frying pan on low to medium heat, drizzle with oil and let them gradually cook for 10 minutes.

  13. Increase the heat slightly and add your diced chorizo. I love watching that natural chorizo oil seep out. Keep stirring!

  14. After roughly 7 minutes I like to add a knob of butter to make that chorizo oil go a little further. Stir some more.

  15. Fill a pan on the hob with boiling water, add your white wine vinegar.

  16. Break your eggs into a ramekin each. On a low to medium heat, gently drop your eggs one at a time into the water to poach for 2 minutes.

  17. Whilst your eggs are poaching, bring your potatoes, now golden & crispy, out of the oven. Add these to your frying pan full of chorizo & onions. Stir to ensure all of that chorizo oil makes its way into the potatoes.

  18. Time to plate up! Using a big spoon dish up your potatoes in large bowls, then use a slotted spoon to scoop your poached eggs out the water & place each one atop of the potatoes.

  19. Add some black pepper & dig in!

This recipe was created and photographed by Food Blogger Plate Expectations.

BACK TO RECIPES

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