It’s still cold and dark outdoors however those winter season chills can be alleviated considerably an assisting hand in the kind of a huge bowl of scrumptious grub
This potato hash will not dissatisfy at all, with the addition of crispy, salted chorizo and warming smoked paprika. It’s a belly-filler for the entire household however can likewise be whipped into shape within around 30 minutes and the extensively offered components keep it purse-friendly, too.
You can likewise keep this chorizo and potato hash in the refrigerator for a couple of days or keep it in the freezer for approximately 3 months – extremely convenient for batch cooking when your life is go, go, go. When all set to serve, simply thaw the hash if frozen and reheat it up until piping hot throughout. Poach or fry the eggs prior to serving.
Chorizo & & potato hash
Serves 2
Active ingredients
- 350g remaining boiled potatoes, sliced into bite-sized pieces, or raw and prepared at the start
- 2 tablespoon olive oil, plus additional for frying the eggs (if needed)
- 1 red onion, sliced
- 125g chorizo, sliced
- 2 thyme sprigs
- 1 tsp smoked paprika
- 1 × 227g tin sliced tomatoes
- 2– 4 eggs
- Salt and newly ground black pepper
To serve
- 1 1/2 tablespoon pumpkin seeds (pepitas)
- 2 tsp nigella seeds (optional)
- Thick pieces of sourdough toast (optional)
1. If you’re not utilizing left-over boiled potatoes, slice the raw potatoes into bite-sized pieces and boil in seawater for 15 minutes till tender. Drain pipes and reserve to dry a little.
2. Heat 1 tablespoon of oil in a big fry pan (frying pan) over a medium heat. Include the onion and fry for 8– 10 minutes or till starting to brown and caramelise a little.
3. Pointer in the potatoes, drizzle in another 1 tablespoon of oil and cook for 5 minutes to brown. Stir frequently to make certain the onion does not burn.
4. Stir in the chorizo, thyme sprigs and paprika and fry for 4– 5 minutes to launch the oils and colour the potatoes.
5. Gather the tinned tomatoes, season truly well with salt and newly ground black pepper and cook for 5 minutes to thicken.
6. Poach or fry the eggs to your choice. Serve the eggs on top of or along with the hash, getting rid of the thyme right before plating up. Spread over the pumpkin seeds and nigella seeds, if utilizing, and serve with toasted sourdough, if you like.
(Image: Mowie Kay)
The Tinned Tomatoes Cookbook: 100 daily dishes utilizing the most flexible component in your cooking area by Samuel Goldsmith (Murdoch Books, ₤ 18.99). Photography by Mowie Kay
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