If you Google ‘Montezuma’ you will enter into an ancient world and boost your knowledge somewhat but it will do nothing to sate your appetite. This recipe was born out of a fancy for an easy breakfast one weekend and making the most of a few ingredients that needed a bit of love which lent themselves to a Mexican inspired dish hence the slightly obscure name (got to be creative, right?). The hash includes flavours which are sweet, spicy and savoury to create a moreish meal that will certainly set you up for the day ahead. But why stop there? It would also be perfect for a light dinner.
Ingredients- serves 2-3
1 large white potato- peeled and chopped
100g chorizo- chopped
1 tsp each of ground coriander, ground cumin and paprika
1 red onion- finely sliced
2 garlic cloves- finely sliced or crushed
2 vine tomatoes- deseeded and finely chopped
1 mild green chilli- deseeded and finely chopped
1 large ripe avocado- peeled and cubed
1. Bring a medium pan of water to the boil and preheat the oven to 180c/ 160 fan whilst you peel and chop the potato into chunks. Add salt to the pan and boil until the potatoes are par boiled; drain and set aside.
2. Take a large frying pan that is large enough to fit all the dish in and that has an ovenproof handle. Heat to medium high. Dry fry the chorizo before removing from the pan and setting aside for later. Toss in the potatoes and fry them in the chorizo fat until tender and coloured.
3. When the potatoes are nearly ready, add the onion, garlic, ground coriander and ground cumin to the pan; continue to cook until the onion is softened. Return the chorizo back to the pan. Stir through the tomato as well as half of the green chilli and cook for one more minute.
4. Use a spoon to create two or three wells in the mixture and crack an egg into each. Bake in the oven until the egg whites are set but the yolk is runny.
5. Remove from the oven and sprinkle over the avocado cubes so they start to slightly warm through on top of the potatoes. Scatter the fresh coriander, remaining green chilli and paprika to finish. Serve immediately.
Montezuma’s hash- a breakfast feast fit for a king!