Serves 2 | time 30 minutes
Prep 10 minutes | Cook 20 minutes
3 or 4 potatoes chopped into chunks
4 inches of dried chorizo, diced
6 spears of asparagus
Good handful of parsley or coriander, chopped
2 fresh eggs
1 tbsp cider vinegar
1 tbsp dried oregano
2 tbsp olive oil
Big handful of mature cheddar (optional)
Bring a pan of water to the boil, salt generously then pop the potatoes in for ten minutes until soft.
In a large cold pan, fry the small chunks of chorizo. This will allow the fat to render out which the potato will soak up later.
Once the potato is done, drain and mash lightly,
When the chorizo is hot and just starting to crisp, add the vinegar oil, oregano and potato.
Mix well, turn down the heat and leave in a bowl on the side.
Fill a bowl with iced water.
Bring a pan of water to boil and salt. Drop in the asparagus for 1 minute to blanch.
Take the asparagus out of the hot water and drop into the iced water, this will ensure it keeps it its beautiful colour.
Using a metal ring (or a shallow bowl if you don’t have one), scoop a large spoonful of chorizo hash mix into it and place in the hot pan.
Fry until you have a crispy bottom. Pop the asparagus in along with it until it’s charred,
At the same time, poach the egg for a few minutes until just firm.
To serve lay your hashcake on a plate or wide bowl.
Lay three spears of asparagus on top and gently pop your egg on top. I like to split it gently so the egg oozes all over the top – but thats up to you.
Lastly sprinkle some finishing salt and parsley or coriander on top and serve.