Sunday, 14 July 2013

Chorizo Hash

This is a very tasty but very different hash from the Salmon Hash I made before. It uses cubed sauteed potatoes instead of mash. I had seen this sort of hash before but kind of made up my own recipe as I went along, using an Olive Magazine clipping for inspiration. I loved the spiciness of the smoked paprika and the chorizo which really livened up the dish. I also added in the greens for extra veg and they added a nice contrast in texture to the potatoes.

Chorizo Hash
(Serves 2)

300g new potatoes, quartered
olive oil
1 tsp smoked paprika
40g chorizo, sliced
150g spring greens, sliced
½ a small bunch parsley, chopped
2 eggs, poached
Boil the potatoes until tender, drain and cool. Heat 2 tbsp olive oil in a large non-stick frying pan and add the potatoes and the smoked paprika, fry, turning over until golden and crisp.
Add the chorizo and fry for another 2-3 mins until chorizo is crisp.  Add in the spring greens and cook until they have just wilted. Season then stir through the parsley.
Serve the hash topped with poached eggs.

1 comment:

  1. I think I've finally figured out commenting on an iPad.

    Traditionally in the US, hash was a breakfast made by chopping up and frying the remnants of the previous day's dinner. So a corned beef hash is a fried-up New England boiled dinner of corned beef, potatoes, onion, and cabbage. Red flannel hash is the same, with beets substituted for the cabbage. There's roast beef hash, too. The potatoes are always cubed, not mashed, because everything is just coarsely chopped. So, n American terms, a chorizo hash is an oxymoron. Chorizo is a Mexican sausage and would never have appeared in a farm breakfast. But it does sound good.