Chorizo hash

Main course: serves 4. Total time: 50 minutes
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You can tell how hot the sausages are by the string that holds them together; white for mild or red for devilishly hot.

900 g new potatoes, peeled
100 g uncooked chorizo sausage, skinned if necessary and diced
6 tbsp extra virgin olive oil
4 sprigs of rosemary
4 sage leaves
sea salt, black pepper
4 large eggs

Bring a large pan of salted water to the boil and cook the potatoes until they are just tender. Take care not to overcook them otherwise they will break up when you are frying them. Once they are cool enough to handle, slice or dice them depending on their size. Heat your largest frying pan over a medium heat and cook the diced chorizo until the fat melts down and the meat begins to colour and crisp. Remove the sausage to a bowl and add half the olive oil to the fat in the pan. Heat this, add the potatoes and cook over a medium heat until they are well-coloured and crispy, turning them frequently. This will take 15-20 minutes, add the herbs and some seasoning halfway through.

A few minutes before the end add the chorizo to the potatoes to heat through. Heat another frying pan with the remaining oil and fry the eggs, you will need to do this in two batches. Crack them into the pan and, once the white begins to set, baste the top constantly with the oil, seasoning them. Cook for about two minutes, leaving the yolk runny, and serve on top of the potato.

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