Three Little Pigs Chorizo Hash with Poached Egg

Main courseServes 4

Wash and chop the potatoes, place in a pan and cover with water. Boil the potatoes until tender, drain and cool. Heat 2 tbsp oil in a large non-stick frying pan and fry potatoes, turning over until golden and crusty. Add the chopped chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season with salt and pepper & then stir through the parsley. Serve the mix topped with poached eggs and some rocket on the side


Chorizo hash with poached egg
½ Three Little Pigs chorizo, chopped into small pieces
choose either mild or spicy flavour according to taste
1lb of small or new potatoes, quartered
Yorkshire rapeseed oil or olive oil
1 red chilli, finely chopped
½ a small bunch parsley, chopped
2 free range eggs, poached
A handful of rocket leaves