METHODBring a big saucepan of salted water to the boil. Tip in the potatoes and simmer for 10 minutes until almost tender then drain.
Put the olive oil in a large frying pan over a medium heat add the onion and fry for a few minutes add the potatoes and cook for a further 5-10 minutes stirring regularly. Then add the bacon and chorizo and continue cooking until the bacon goes slightly crispy.
Crack open the 4 eggs into the gaps in the pan and cook over a low to medium heat until the eggs are cooked. Finally sprinkle over the grated cheese & serve.
Potatoes, eggs, bacon, chorizo and cheese – all you could ever want in a tasty breakfast treat.
Serves: 6
Preparation: 20 mins
Cooking: 35 mins
500g Albert Bartlett Original Rooster Potatoes (peeled and diced into 1cm chunks)
2 tbsp olive oil plus extra for drizzling
1 small onion (finely chopped)
25g (1oz) butter (melted, plus extra for greasing)
6 rashers streaky bacon (cut into large pieces)
8 slices of chorizo (each cut in half)
Pinch of dried sage
Cracked black pepper
4 medium eggs
50g (2oz) grated cheddar cheese