SUNDAY BRUNCH: CHORIZO + FETA, HERBY POTATO BREAKFAST HASH

Rise and shine, lovely people. This Sunday, treat yourself to a breakfast as comforting as a gentle breeze on a summer morning. A soulful hash that hits all the right notes: crispy potatoes, smoky chorizo, caramelised veggies, and a runny fried egg come together in perfect harmony, topped with feta, fresh herbs, and a squeeze of lemon. Stay in your pyjamas, extend your morning of relaxation, and let this bring a little joy to your Sunday.

You will need:

Ingredients:

Chorizo

Red onion

Potatoes

Courgette

Eggs

Fresh parsley + mint

Feta cheese

Lemon

Feta

Red Chilli 

Olive oil

Salt and pepper

Method:

Peel and cube the potatoes. Boil them in salted water for about 7 minutes until soft. Drain thoroughly and steam dry.

In a pan, heat a splash of olive oil over medium heat and add chopped chorizo. Fry until the chorizo becomes crispy and releases its smoky oils, about 4-5 minutes. The remove from the pan and set aside.

In the same pan, add sliced red onion and cubed courgette. Cook, stirring occasionally, until softened and caramelised about 8-10 minutes. Remove and set aside with the chorizo.

Add the drained potatoes to the pan with a little of the chorizo oil and a drizzle of olive oil. Season with salt. Fry over medium heat for 3-4 minutes until crispy on the outside.

Return the cooked onions, courgettes, and chorizo to the pan with the potatoes. Stir everything together and cook for another few minutes to meld the flavours.

In a separate pan, fry the eggs until the edges are crispy and the yolk remains runny. Season with a pinch of salt.

Plate the hash, top with the fried eggs, crumbled feta, and chopped parsley and mint. Finish with a squeeze of lemon juice for brightness and a sprinkle of fresh mint if desired.

Heaven!