Almost any time of day is right to be eating crispy potatoes and this dish could work much the same way, being ideal for a brunch or a quick, hearty supper. It’s one of those dishes that can be thrown together with items that are often languishing in the fridge, with the Green Pesto elevating it to a more impressive status. You could substitute bacon for the chorizo, or even anchovies, or none of these if you prefer.
Put the potatoes into a pan of salted water and bring to the boil. Simmer for 20 minutes then check to see if they are cooked by inserting a knife into the middle. If the knife goes through to the middle without any resistance, they are ready. Drain the potatoes and allow to cool.
Place a large frying pan or on a medium heat and once hot, add the chorizo. It may stick to begin with but as the oils release they will move loosen with ease. Turn the heat down a little and cook for 3 – 5 minutes. When crisp at the edges, remove the chorizo to a bowl or plate but keep the oil in the pan. Add olive oil and turn the heat back up to medium to high.
Gently crush the potatoes under the palm of your hand so that they are flattened and cracked but not totally falling apart. Add the potatoes to the pan and cook on one side till they start to crisp up. turn the potatoes and continue to cook till crispy, keeping an eye on the heat and turning down if they start to get too dark. When crisp all over, turn the heat down, add the pesto and chorizo pieces and mix to coat the potatoes. Taste now and add salt if you prefer.
Depending on how many mouths there are to feed, the eggs can be cooked in the same pan, mixing with the pesto and potatoes, but if there are more you will need to cook them separately in another pan.Turn the heat up to medium and make a space in the middle of the pan. Carefully crack the eggs in cook till the whites have set and the yolks are cooked to your liking. Divide everything between plates and eat immediately.