Your Email:

Your Name:

To:

Subject:

Message:
(Serves 4) Some chorizo As many eggs as you want 4 potatoes Oil Chop the potatoes into little cubes and par boil them; drain and stir to make ’em all fluffy Meanwhile, chop the chorizo into little pieces and fry until the edges turn slightly crispy. Tip out on to some kitchen roll With the remaining oil/chorizo juice get your pan REALLY hot, and tip in the potato. Toss until fully covered and then give it a right good frying until the edges go crispy. Don’t worry if some potato gets stuck to the pan – when it’s hard, give it a chisel with a wooden spoon and you’ll have lovely little crispy bits Put the chorizo back in and leave it on a slightly reduced heat – to avoid burning – while you poach your eggs When they’re done, slide some hash on to your plate with the eggs on top, and finish with a sprinkling of chives and a dollop of sour cream - http://www.thriftygobbler.com/29/

Please enter the word you see in the image below: