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Chorizo Hash with Poached Eggs
Chorizo Hash with Poached Eggs

Before you jump to Chorizo Hash with Poached Eggs recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Natural living is actually something we can all do, without difficulty. Mostly, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to chorizo hash with poached eggs recipe. You can have chorizo hash with poached eggs using 10 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Chorizo Hash with Poached Eggs:
  1. Provide 3 chorizo sausages,quatered lengthwise,thickly sliced
  2. You need 2 large potatoes,peeled,cut into 2cm pieces
  3. Prepare 1 medium red onion,coarsely chopped
  4. Take 2 tbsp vegetable or olive oil
  5. Use 1 clove garlic, crushed
  6. Provide 200 grams cup mushrooms, quartered
  7. Get 1/4 cup coarsley chopped flat leaf parsley
  8. Get 1 tbsp white vinegar
  9. Prepare 4 eggs at room temp
  10. Prepare 1 lemon wedges and crusty bread,to serve
Instructions to make Chorizo Hash with Poached Eggs:
  1. Preheat oven to 220°F./ 200°F fan forced
  2. Combine chorizo, potato and onion in a roasting pan
  3. Drizzle oil over potato mixture, add garlic , season with salt. Toss to coat. Bake for 20 minutes , stirring halfway through cooking.
  4. Add mushrooms to roasting pan, stir to combine. Bake for 8 - 10 minutes or until mushrooms are tender. Remove from oven. Stir in parsley.
  5. Meanwhile , half fill a medium sized saucepan with water. Add vinegar , bring to boil.
  6. For each egg , crack an egg into cup. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool , poach for 1-2 min for a soft egg.
  7. Using a slotted spoon , transfer eggs to a plate , cover and keep warm.
  8. Spoon potato mixture into shallow serving bowls, top with egg, sprinkle with pepper, serve with lemon wedges and bread

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