Chorizo Breakfast Hash with Feta

Ingredients

• 1 tbsp olive oil
• 70g/1/2 cup diced cured Spanish chorizo (or 3.5 oz of Mexican chorizo)
• 1 shallot (or 1/2 small onion)
• 2 medium potatoes (cubed)
• salt
• 1/2 tsp smoked paprika
• 2-3 eggs
• 2 tbsp crumbled feta
• 1 tbsp parsley or chives for garnish

Instructions

1. 1

   Heat the olive oil in a frying pan, then add the diced cured chorizo and cook for 2 minutes over low heat until it releases the oil, add the minced shallot and cook for 3-5 minutes longer. Remove to a separate plate.

2. 2

   To the same pan add the cubed potatoes with a pinch of salt and smoked paprika. Cook them over medium heat, turning over frequently to ensure all sides are equally browned. It will take approximately 10 minutes for the potatoes to cook all the way through. If they are still a bit firm after 10 minutes, cover them with a lid for a couple of minutes to speed up the process.

3. 3

   Next bring the chorizo and shallots back the pan and give everything a quick mix. Then move some of the potatoes aside to free up space for the eggs and crack the eggs into the pan. Cook for a couple of minutes for soft egg yolks and sprinkle with crumbled feta all over. If you prefer the yolks to be cooked all the way through, cover the pan with a lid. The eggs will steam and the yolks will turn opaque. Serve topped with fresh parsley or chives for garnish.