Today for lunch I made the mexican brunch classic of huevos rancheros, but with a twist – instead of the usual chilli tomato sauce I’ve paired the eggs with a potato and chorizo hash doused with salsa. Packed full of flavour, the smoky hash and salsa combines with the broken egg yolk and warm tortilla to make one delicious mouthful!
serves 2, generously
4 large eggs
100g chorizo, skinned and chopped
1 medium potato, diced
1/2 onion, chopped
1 tomato, deseeded and chopped
1/2 cup salsa (plus extra to serve)
4 corn tortillas
4 tbsp olive oil
salt and pepper
Heat 2 tbsp olive oil in a pan over a medium high flame. Pop in the onions and fry for a minute until fragrant. Add the potatoes together with a few tbsps of water and carry on cooking, stirring occasionally to brown and crisp up the potatoes on all sides. After 5-6 minutes add the chorizo and continue cooking for another 2 minutes. Add in the tomatoes, stir and cook for an additional minute or two, then pour in the salsa. Combine and heat through, then season to taste.
While the hash is cooking warm up your tortillas in another pan. Place 1 tsp olive oil in the pan then heat the tortillas for a minute or so on each side, until soft and warmed through. Remove and keep warm.
In the same pan add the remaining oil and fry your eggs until the white has set but the yolk is still runny (3-4 minutes).
To assemble, place a tortilla on a warm plate, top with a fried egg then the chorizo hash mixture. Serve with extra salsa on the side.