One of my favorite dishes, this Chorizo hash is a great weeknight meal it is so simple and you can add any old veg you have lying around.
I love to add extra chili on top especially habanero for its perfumed aroma but the Chorizo hash is equally delicious on its own.
You can adjust the instructions according to make it just how mushed up you like the potatoes, as you can see from the pictures I like mine quite whole but if you like a more traditional hash, you may squish up the tatties as much as you like 🙂
Enjoy, and please leave me a comment or a photo of how yours turns out!
- 500 g potatoes
- 1 tsp salt
- 2 mild red chilies
- 3 tbsp vinegar
- 1 tbsp sugar
- 3 crushed garlic cloves
- 1 chorizo ring approx 250g
- 1 large onion
- 1 pepper
- 1 tbsp oil
- 1 cup frozen peas
- 1 cup sliced scallions/spring onions
- 1 large pinch cayenne pepper
- 1 large pinch paprika
- 1 large pinch black pepper
Slice the potatoes and cook in a large pan of boiling water for 12 minutes until almost cooked through
Add one of the crushed garlic cloves, the vinegar, and the sugar to a small pan over a medium heat until the sugar has dissolved
Finely slice the red chili and add to the pan and leave on a low heat for 10 minutes until thickening a little
Heat a large frying pan over a medium heat and add the remaining garlic and chopped onions
Finely slice the chorizo ring and add to the frying pan, stir with the garlic and onions and cook for 1--12 minuted until the onions are cooked and beginning to brown
Chop and de-seed the pepper and add to the pan cooking for a further 2 minutes
Add the sweet sauce to the frying pan, stir to combine with the vegetables and then remove from the pan
Turn the heat to high and in the same frying pan add the oil until hot
Add the par-boiled potatoes and fry until browning, the time will vary but keep moving them so they do not get stuck
when the potatoes have been booked in the oil add the mixture in beside them along with the frozen peas and spring onions
Give the hash a good stir and season with the spices and some salt if you desire, (i recommend tasting first) bring up to a piping hot temperature to serve
You may also like to crack an egg over the top and place a lid over the pan for a few minutes to serve. My husband loves it! Me…not so much!
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