Smoked Chorizo Hash brunch recipe

unearthed® is a fast-growing food brand with an easy-to-prepare and share range of tapas and snacking products from Britain and the Mediterranean. From Chorizo de Leon discovered in El Bierzo, northwest Spain and Italian Speck from the Alto Dige region of the Alps, to French Tarte Flambée and British smoked tomatoes, you’ll find a wide range of inspirational and delicious products to discover.

For Christmas this year, unearthed® has launched some fab foodie gifts including: the Snacking Gift Box (with Hungarian Salami, mini Saucisson Sec, Pimento-stuffed Manzanilla Olives and Rosemary Foccacia Bites); the Olive Connoisseurs’ Collection (pictured below, with Atlas, Kalamata and Conservolia Olives with Rosemary & Black Pepper, Gordal, Leccino and Gaeta olives); the Italian Selection (with Pecorino cheese, Nocellara olives, Salami Milano, Salami Napoli and Prosciutto Crudo); and Wild Boar and Cranberry and Pork, Fig & Ginger Pâté Twin pack.

And the ethos of “giving back” is at the forefront of unearthed®‘s philosophy with 1p from every pack sold going to Action Against Hunger, an international humanitarian organisation that works to save the lives of children suffering from life-threatening malnutrition. The latest project unearthed® is co-funding focuses on improving the nutrition of families in Rajasthan, India. Find out more about unearthed®‘s charity work here

Try this delicious brunch recipe:

Smoked Chorizo Hash

Ingredients

200g new potatoes

snflower oil, for frying

1 white onion, diced

1 red pepper, diced

1 garlic clove, chopped

1 pack unearthed® Smoked Cooking Chorizo

3 large vine tomatoes, chopped

20g paprika

small bunch fresh parsley

3 eggs

Method

1. Preheat the oven to 180°C. Boil the potatoes until soft (just under 10 minutes), then drain and leave to cool. While the potatoes are cooking, add sunflower oil to a large oven-proof pan and fry the onion, red pepper, garlic, chorizo and tomatoes for 3-4 minutes, then add paprika, and a pinch of salt and pepper.

2. Continue to cook until the vegetables are soft, then add the potatoes and parsley, and mix it all together.

3. Crack the eggs into the mix, making sure they are slightly spaced out, and put into hot oven. Cook for 4 minutes for a soft yolk, or increase oven time for a harder yolk depending on your taste. Serve with some bread, for mopping up the egg.

For more about unearthed®, visit www.foodsunearthed.com. Find the range of products at Waitrose and Ocado.