Chorizo, red pepper and potato hash

Topped with a fried egg Serves 4 1 lb. / 450g fingerling or baby potatoes 1 large sprig of rosemary 2 cloves of garlic, crushed 3 tbsp. olive oil 5 oz. Spanish chorizo, thinly sliced 1 red bell pepper, deseeded and diced red onion, finely diced 1 tbsp. of butter 2 green onions, thinly sliced on bias handful flat leaf parsley, roughly chopped 4 brown eggs sea salt & freshly cracked black pepper In a medium sized saucepan, boil the potatoes with rosemary, garlic and salt. When the potatoes are just cooked and a paring knife slides easily to the center, drain and cool. When cool to the touch cut in half lengthwise. Heat a non-stick fry pan over a medium heat and add olive oil. Saut the chorizo until it begins to release its own red oil, then add the onions and peppers. Saut for about 4 minutes. Add the potatoes and butter, making sure the potatoes are in direct contact with pan. Stir occasionally for about 7 - 10 minutes until potatoes are brown & crispy, or to desired brown.

Just before the potatoes are ready to serve, fry 4 eggs in a seperate saut pan and season with salt & pepper.
When then potatoes are brown and crispy, the onion, peppers and chorizo softened, season with salt and pepper and stir in the scallions. Remove from heat. Divide the hash between four plates and place an egg on top of each plate of hash. Sprinkle all with the parsley and serve
immediately.

Copyright 2012 Gordon Ramsay Holdings Ltd.