My kids always seem to get excited about having breakfast for dinner, but it’s not really my thing. I’m not sure why. I love breakfast. There are few better smells than fresh coffee and sizzling bacon. Toast and a runny egg? Amazing.
Maybe I’m not excited about breakfast for dinner because it’s always seems to be a bit of a runner-up dish, a bit of a cop-out. We have breakfast for dinner when we’re out of ideas, out of groceries or out of time.
We started eating this dish after a trip to Spain in March. I became rather addicted to chorizo, smoked paprika and the range of potato dishes on offer at every bar, restaurant and public square.
When we came back home, I went looking for a recipe that combined these great flavours, was kid friendly and easy to make. I came across this winner from Irish chef Donal Skehan and it’s moved into regular rotation at our house. Served with a simple green salad, it makes a great mid-week dinner (and only two pans to clean).
It was only after we’d had this dish three or four times that I realized it was essentially breakfast for dinner. And I’m okay with that.
Fried eggs with chorizo and potato hash (adapted from Donal Skehan)
6 medium-sized potatoes, cut into medium dice
250 grams Chorizo sausage, cut into medium dice
Extra virgin olive oil
Half an onion, diced
Juice of 1/2 lemon
salt and pepper
1. Place the diced potatoes into a pot of cold salted water. Bring to a boil and simmer for about 15 minutes or until the potatoes can be easily pierced with a fork. Drain and keep in a colander/sieve.
2. Heat a pan (I use a cast iron skillet) over medium high heat and add the chorizo, frying until the sausage bits are sizzling and bright red. The chorizo should render out a delicious rich red oil that you’ll fry the potatoes and onions in.
3. Remove the chorizo from the pan and set aside on a plate (you could put down paper towels, but if you’re eating sausage, egg and fried potatoes I’m not sure you want grease-reduction strategies).
4. Add the onion to the pan and cook in the chorizo oil for 3–4 minutes until soft. Remove from the pan and set aside with the chorizo.
5. Add in the potatoes to the pan and fry for 5–6 minutes or until they start to crisp and turn golden brown. You may need to add a bit more oil into the pan to get the potatoes to brown.
6. Return the onions and chorizo back into the pan, toss with the potatoes, add a squeeze of lemon juice and taste—adjust seasonings (if needed) with salt, pepper and more lemon.
7. Remove the hash from the pan and place in serving plates or bowls.
8. Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny. Gently (very gently!) place an egg on top of each bowl of hash and serve.
Kid1 likes to break her yolk and eat it the dish very gingerly, bit-by-bit. The Boy likes to smash his egg and stir the whole bowl up like he’s eating Bibimbap. I like it with a dash of hot sauce and an extra few grinds of coarse black pepper.