Cowboy Hash

This is great if you want to make a show off, epic breakfast or, if you're like me, and find a childish delight in having breakfast for dinner. Nom. 

Serves 2 on it's own or 4 as a side

800g Potatoes, cubed (about 2cm)

4 Tbsp Olive Oil

1 Large Red Onion, sliced 1cm wedges

2 or 3 Chorizos, cut into chunks

2 tsp Thyme

1 tsp Chilli, finely chopped

2 Tbsp Fresh Coriander Leaves

Bring potatoes to boil and let boil for 5 minutes then drain. Meanwhile, heat 2 Tbsp of olive oil in a large pan and cook onion over medium heat until softened. Add chorizo and cook for 5 minutes, stirring occasionally. Lift onion and chorizo out of pan and put to the side. 

Add remaining oil, potatoes and thyme and cook over medium high heat until crispy. 

Return the onion and chorizo to pan with the chilli and cook for 2 minutes. Season generously with salt and pepper and fresh coriander (or parsley if you prefer). This goes great with bacon, eggs and toast and is guaranteed to cure any hangover.