You might have been good this week, but now it's time for a treat and this recipe from Ethna Reynolds of Nook Café in Sligo is sure to do the job.
"This is a definite brunch winner anytime I cook it for friends, family or in the café. Chorizo is one of those ingredients that just takes a dish to another level – the beautiful spiced oils released when cooking tint the other ingredients with a rich meaty glaze"- Ethna Reynolds
Yield: Serves 4
- 6 cold cooked potatoes, or 16 cold boiled baby potatoes
- 3 tablespoons oil
- 4 large handfuls kale, chopped roughly
- ½ medium onion, sliced
- 150g chorizo, sliced thinly
- 1 clove garlic, minced
- 25g butter
- 1 heaped tablespoon smoked paprika
- Salt and cracked black pepper
- 4 free range eggs
- Sliced chilli, optional
- Cut the precooked potatoes into bite-size chunks. Heat half the oil in a large, flat non-stick frying pan over a medium to high heat and fry the potatoes until they develop a crisp. (If you do not have a large enough frying pan, you need to cook the potatoes in batches so they don’t crumble apart.)
- Once the potatoes have gotten a crispy coating, remove them and set aside.
- Add the rest of the oil to the pan and add the kale and onion. Fry for three minutes, then add the chorizo and garlic.
- Add the butter, then the potatoes. Toss all the ingredients well so the butter coats everything.
- Finally, add the smoked paprika, a pinch of salt and a good grind of cracked black pepper, lower the heat to medium and continue to cook, tossing the contents every 30 seconds or so.
- In a second pan, fry the eggs until the white is set but the yolk is still runny.
- Pile the potato hash onto plates, top with a runny egg and another bit of black pepper. Garnish with some sliced chilli if you prefer. Most importantly, burst the egg so that the yolk covers the potatoes – so good.
TIP: Good quality chorizo makes all the difference – I love using Gubbeen chorizo.
Having opened in May of 2016, Ethna Reynold’s Nook café in County Sligo has acquired quite the fan base. A popular spot for breakfast and lunch in the small village of Collooney, Ethna’s ever-changing menu focuses on using fresh, local and artisan ingredients where possible, ranging from Ballysadare eggs to Macroom buffalo cheese and Gubbeen chorizo. Click here to see more about Nook.
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