Chorizo Hash With Garlic Yoghurt And Poached Egg

Boil half a kettle

Chop your potatoes (skins on) into small pieces

Dissolve your chicken stock mix and tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the chopped potatoes with the tomato stock and cook, covered, for an initial 10-12 min or until tender

While the potatoes are cooking, deseed your peppers (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely chop your brown onion[s]

Peel and grate (don't chop!) your garlic

Once the potatoes are tender, add your ground smoked paprika and half the grated garlic (you'll use the rest later!) to the pan and cook for 1 min or until fragrant

Once fragrant, add the diced peppers, chopped onion, diced chorizo and half the cider vinegar (save the rest for later!) and cook for 4-5 min further or until starting to crisp – this is your smoky chorizo hash

Tip: Stir the pan occasionally to prevent everything from sticking!

Meanwhile, chop your parsley finely, including the stalks

Combine your natural yoghurt and remaining grated garlic (don't like raw garlic? Just add a little!) in a small bowl with half the chopped parsley (save the rest for garnish!) – this is your garlic yoghurt

Reboil a kettle

Add the remaining cider vinegar to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Wash your salad, then pat it dry with kitchen paper

Add the salad to the bowl and toss – this is your dressed salad

Bring a pot with plenty of boiled water to the boil over a high heat

Crack your eggs gently into the water and leave them for 3 min

Once done, gently transfer the eggs with a slotted spoon to kitchen paper or a clean tea-towel and season them with salt and pepper – these are your poached eggs