Chorizo Hash With Poached Eggs

• 3 None chorizo sausages, quartered lengthwise, thickly sliced
• 2 None large potatoes, peeled, cut into 1/2 inch pieces
• 1 None medium red onion, coarsely chopped
• 2 tbsp vegetable or olive oil
• 1 clove garlic, crushed
• 1 cup mushrooms, quartered
• 3 tbsp coarsely chopped flat-leaf parsley
• 1 tbsp white vinegar
• 4 None eggs, at room temperature

1. Preheat oven to 425u0b0F. Combine the chorizo, potatoes and onions in a roasting pan and drizzle with oil. Add the garlic and season with salt. Bake for 20 mins, stirring halfway through cooking.
2. Add the mushrooms to the roasting pan and stir them in. Bake for 8-10 mins or until mushrooms are tender. Remove from the oven and stir in the parsley.
3. Meanwhile, half-fill a medium saucepan with water. Add the vinegar and bring to a boil. Break each egg into a separate cup. Gently stir the boiling water to make a whirlpool and carefully pour egg into it. Poach each egg for 2-3 mins. Using a slotted spoon, transfer the eggs to a plate. Cover and keep warm.
4. Spoon the potato mixture into shallow serving bowls and top with an egg. Sprinkle with pepper and serve with lemon wedges and bread.

chorizo sausages, potatoes, red onion, vegetable, clove garlic, mushrooms, flatleaf parsley, white vinegar, eggs

Taken from recipes-plus.com/api/v2.0/recipes/20802 (may not work)