Recipes › Parsnip › Parsnip and Chorizo Hash with Poached Eggs
Parsnip and Chorizo Hash with Poached Eggs
Crispy cubed parsnip forms the backbone of this deeply savoury hash, fried with smoky chorizo and sweet red onion until golden and caramelised at the edges. It is the kind of one-pan supper that looks like more effort than it is, and the runny yolk from a poached egg pulls the whole thing together. Ready in under 30 minutes, this is a proper weeknight rescue.
Parsnip is usually ready October to January. More parsnip recipes, or see what to sow this month where you are.
Ingredients
- 750 g parsnips, peeled and cut into 1.5cm cubes
- 200 cooking chorizo, skin removed, sliced into 1cm roundsor use smoked bacon lardons
- 2 red onion, peeled and roughly chopped
- 3 cloves garlic, finely sliced
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 eggs
- 1 tbsp white wine vinegar
- 15 g flat-leaf parsley, roughly chopped (optional)
- 1 tsp flaky sea salt
- 1 tsp black pepper, freshly ground
Contains: eggs, sulphites.
Method
- Heat the olive oil in a large, heavy-based frying pan over a medium-high heat. Add the parsnip cubes in a single layer and cook without stirring for 4 minutes until they develop a deep golden crust on the underside.About 4 min
- Stir the parsnips, then add the chorizo. Cook for a further 4 minutes, stirring occasionally, until the chorizo has released its oil and the parsnips are golden all over.About 4 min
- Add the red onion and garlic to the pan. Season with the smoked paprika, salt and pepper. Stir everything together and cook for 5 minutes until the onion has softened and the parsnips are cooked through. Keep warm over a low heat.About 5 min
- Bring a medium saucepan of water to a gentle simmer and add the white wine vinegar. Crack each egg into a small cup. Create a gentle swirl in the water with a spoon, then carefully slide in the eggs one at a time. Poach for 3 minutes for a runny yolk.About 3 min
- Divide the hash between four warm plates. Remove the poached eggs with a slotted spoon, blot briefly on kitchen paper, and place one egg on top of each portion. Scatter over the chopped parsley if using and serve immediately.About 2 min
Tips
- Do not crowd the pan in step one — if your pan is small, cook the parsnips in two batches so they colour properly rather than steam.
- Parsnips take longer to cook through than potatoes, so cut them no bigger than 1.5cm or the insides will still be hard when the outside is golden.
- The chorizo releases enough fat to finish the fry, so do not add more oil after step one.
Ring the changes
- Make it vegetarian by swapping the chorizo for 200g of halloumi, cut into cubes and fried alongside the parsnips in step two.
- Add 200g of cooked black beans in step three for a more substantial, smoky hash without the meat.
Keeping it
The hash keeps well in the fridge for up to 2 days and reheats brilliantly in a frying pan with a splash of oil. Poach fresh eggs when you reheat — do not store them together.
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