Spanish style hash and eggs

I’m a fan of a cooked breakfast every now and then.  For a simple, yet delicious cooked breakfast I’d recommend these Spanish style hash and eggs.  It’s a healthier alternative to your usual fry up and contains a mixture of crispy potato, fried egg and chopped veges cooked in smoky paprika.  This is the type of recipe you can improvise quite well with.  For example, the original it calls for chorizo but I used rindless bacon as I had no chorizo.

This recipe is from Nadia Lim’s new cook book “Good Food”.  The combination of her Master Chef skills and dietetics background are a winning mix as this book is packed full of delicious and healthy recipes.  In fact this cook book won Best TV cookbook in NZ and it’s a finalist in The Gourmand Cookbook ‘Best in the World’ awards.

Ingredients for 2 serves of Spanish Style Hash and Eggs

2 medium Agria potatoes, scrubbed and cut into 2.5cm cubes
1 tablespoon olive oil
1 small red onion
1/2 chorizo sausage or a slice of rindless bacon
1 red capsicum, diced
1 teaspoon smoked paprika
2 eggs
Juice of 1/2 a lemon
1/4 cup flat leaf parsley
salt and pepper, to taste

Method:

Cook the potatoes in boiling salted water until just tender, about ten minutes.  Drain and set aside.Heat olive oil in a heavy based medium fry pan on a medium heat and cook onion, chorizo, capsicum and paprika until the onion is soft (around 4 minutes).  Add cooked potatoes and a drizzle of olive oil and fry potatoes, breaking them up slightly with a wooden spoon.  Fry for around 4-5 minutes until the bottom of the potatoes start to crisp up.Make two ‘holes’ in the potato mixture and carefully crack an egg into each cavity.  Squeeze over lemon juice and place a lid or plate on top (the steam created by the lemon juice will help cook the eggs).  Cook covered for 3-4 minutes for runny yolks, or 2-3 minutes longer if you prefer firmer yolks.

Turn off the heat, season eggs with salt and pepper, dollop over the Greek yoghurt and garnish with parsley.

To serve, use a large spoon to carefully place some of the potato hash and egg onto each plate

Nutritional information per serve:
Energy: 1510kj (360 calories)
Carbohydrate: 33.2g
Protein: 15.6g
Fat: 18.6
Saturated fat: 4.5