Crunchy Brunchy Chorizo Tatties
I’m a millennial so naturally I love brunch. Clearly that’s also why I can’t afford a house hehe. But this recipe doesn’t include avocado so maybe, just maybe I’ll be ok.
Serve these crunchy brunchy chorizo tatties up as they are or chuck on a fried or poached egg for that professional cheffy look – don’t forget the sprinkle of herbs. Orrrr if you already own a house, whack on that avocado! A full one if you’re feeling flush. Go fancy. You deserve it. For breakfast on the go, bundle these crunchy babies into a soft wrap with melted cheese, avocado, roasted red pepper and anything thing else you might like! This recipe calls for a splash of brandy, but maybe switch this out for red wine vinegar if you’re heading to work…
I personally think everyone should begin their day with a potato based breakfast, because why not? Start your day night babs. For more spud inspired breakfasts, check out my ever growing list below and can we just appreciate how often a hash brown makes the list? It’s top tier when it comes to brekky.
Don’t forget to tag me in any photos of you enjoying your Poppy Cooks inspired meals. I literally get so excited anytime someone sends me a photo so SEND EM ALL MY WAY. Doesn’t even need to be my recipe tbh, could just be some nice looking spuds or a cute dog.
Ingredients
- 5 red skin potatoes or maris pipers
- 1 red onion
- 1/2 a chorizo sausage
- 1/2 bulb of garlic
- 1/2 tsp sugar
- Splash of brandy or red wine vinegar
- 4 tbsp olive oil
- Eggs
- Salt and pepper
Method
- Wash and chop your potatoes into the same sized cubes.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Place the cubed potatoes into salted water within a saucepan and cook until falling off a knife.
- Drain off your potatoes and leave to steam with a tea towel over them.
- Put your oil into a baking tray and place into the oven to get nice and hot.
- Once the potatoes are dry-ish, put them carefully into the tray with the hot oil, throw your garlic in there too.
- Cook for 30 mins, stirring half way through.
- In this time slice your onions and chorizo, start to fry your chorizo.
- Once the red oils are leaking from the chorizo add in your sliced onions and cook for a few minutes.
- Add a splash or brandy or vinegar and your sugar.
- Leave to cook until slightly caramelised.
- Once the potatoes are cooked mix your chorizo-ness and potatoes together in holy matrimony.
- Toss them around, season up.
- Fry an egg off if you fancy it.
- Plonk it on top and enjoy your potato brunch!