Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream
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Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream
Recipe by Michael Weldon
Ingredients
2 chorizo, diced
1 head of broccoli, diced including the stem
1 red onion, sliced
1 tsp smoked paprika
1 large potato, steamed or baked and crushed
1 ear of corn, grilled and kernels cut off co
Squeaky Gate extra virgin olive oil
sea salt
1 tbs sour cream
2tbs chipotle in adobo sauce, chopped and mashed
½ lime juice
½ tsp sea salt
4 eggs
½ bunch coriander
pickled jalapenos
Raco frypan
Method
Heat a large frypan over a medium heat. Once hot add the chorizo and fry off until the far tis rendered out. Add the broccoli, onion and smoked paprika with a drizzle of olive oil, fry until the onion and broccoli begin to soften.
Add the potato and slightly mash into the pan to crush. Cook until the broccoli is tender and the potato has gone slightly crispy.
Add the corn, heat through and season with sea salt.
In a bowl combine the sour cream, chipotle, lime juice and salt, mix together.
In a frypan over a medium heat add a drizzle of olive oil. Add the eggs and cook until the whites are cooked but the yolks are still runny.
To serve, start with the sour cream spread on the bottom. Top with the hash and then a fried egg. Top the egg with coriander and pickled jalapenos.
