Mex-Level Brunch

Method

1. Deep-fry Chefs’ Selections hash browns at 180°c for 3–4 minutes, until golden and crispy.

2. Make the guacamole: mash 2 ripe avocados with juice of 1 lime, ¼ tsp chilli flakes, and ½ red onion (finely diced). Mix well.

3. Prepare the tomato salsa: combine 6 finely diced, deseeded salad tomatoes with ½ finely diced red onion, 1 tbsp sherry vinegar, 4 tbsp olive oil, and chopped coriander.

4. Fry sliced chorizo in a hot pan for 2 minutes until slightly crispy and golden.

5. Fry an egg to your preference.

6. Assemble the dish.

• Plate up the crispy hash browns.
• Top with guacamole, tomato salsa, cooked chorizo, and the fried egg.
• Garnish with sliced jalapeños and extra coriander if desired.