Chorizo Hash

Name: Chorizo Hash
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 250 g potatoes, diced; Salt; 200 g chorizo, skins removed and chopped; 1 tbsp rapeseed oil (if needed); 2 banana shallots, chopped; 1 red chilli, chopped (I leave the seeds in but remove if preferred); 1 red pepper, deseeded and sliced; 1 clove garlic, chopped; 125 g chestnut mushrooms, sliced; 2 eggs (optional); handful coriander leaves, chopped (optional)

John A @JohnA

Essex

A simple rustic lunch/brunch. Please note that I haven’t added mustard or Worcestershire sauce, etc. in view of chorizo’s strong flavour.

John A @JohnA

Essex

A simple rustic lunch/brunch. Please note that I haven’t added mustard or Worcestershire sauce, etc. in view of chorizo’s strong flavour.

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Ingredients

40-45 minutes including prep

2 servings

250 gpotatoes, diced
Salt
200 gchorizo, skins removed and chopped
1 tbsprapeseed oil (if needed)
2banana shallots, chopped
1red chilli, chopped (I leave the seeds in but remove if preferred)
1red pepper, deseeded and sliced
1 clovegarlic, chopped
125 gchestnut mushrooms, sliced
2eggs (optional)
handfulcoriander leaves, chopped (optional)

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Steps

40-45 minutes including prep

1

Par-boil the potatoes in salted water for 7 minutes and set aside for Step 4.
2

Dry-fry the chorizo for a few minutes, until the oils have come out and the sausage meat changes from red to brown and is cooked but not burnt. Set aside to drain on kitchen paper for Step 4.
3

If necessary, add the oil to the pan and on a medium heat fry the shallots for 4 minutes, stirring occasionally. Add the chilli, pepper, garlic and mushrooms and fry for a further 3 minutes, again stirring occasionally.
4

Add the potatoes and continue frying for another 4-5 minutes, stirring to avoid burning. Add back the chorizo and stir well. Serve after 1 minute.
5

Meanwhile, if wished, in a separate pan poach or fry the eggs.
6

Plate up the hash, optionally adding a poached or fried egg to each.
7

Optional garnish with the coriander.

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Cooksnaps

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John A @JohnA

on March 01, 2021 13:18

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.