Potato Hash & Salsa Mexicana


This dish is ideal to use any leftovers. So easy to put together and ready in no time. Perfect for brunch or dinner. Our version is made with only a few ingredients but the flavour is amazing. Here’s what you need to make a delicious easy meal for 2 large portions but it can be made smaller or larger. This recipe is the perfect opportunity to experiment and change ingredients!

Potato Hash With Egg & Salsa Mexicana
2 Large portions

-350g Baby Potatoes Quartered (or any potatoes)
-1/2 White Onion Roughly Chopped
-100g Chorizo Thickly Sliced
-1 250g Salsa Mexicana 
-2 Eggs

Preheat oven to 200C

On a frying pan cook the chorizo making sure it doesn’t burn. Remove from the pan and set aside. Use the fat from the chorizo to soften the onions. Add the potatoes until they are golden brown. Add the Salsa Mexicana and return the chorizo to the pan to mix all the flavours. Let it cook all together for about 10-15 minutes. The potatoes need to be at least half cooked. They will finish cooking inside the oven. This is the perfect opportunity to check seasoning. Depending on the chorizo, chances are there won’t be any need to add any salt. Transfer to a baking dish. Crack the eggs separated from each other. Add pepper and any other desired herbs.

Cook in the oven until eggs are set, approximately 20 minutes (or less if you prefer runny eggs).