June 11, 2010
This is a chorizo and potato hash of sorts… a recipe I have adapted to make a Spanish style dinner.
I had brought some chorizo at the farmers market in Bedminster a couple of weeks ago, the chorizo is made in Bath by Bath Pig and wanted to find a way to use it so I could really taste it, i.e. not in a stew.
The company is based just outside and Bath run by two friends who wanted to make their own chorizo (and other products) using free range British pork. I brought the standard chorizo (they also do part-cooked and extra spicy) and it was really good I definitely recommend this chorizo, and the best thing is you know exactly where it came from!
Chorizo Hash – Serves 2
2 medium potato’s chopped into chunks (I also added some leftover roasted sweet potato chunks)
1/2 red pepper chopped into strips
1/2 green pepper ” ”
1/2 yellow pepper ” ”
1 chorizo sausage from Bath Pig chopped
1/2 can tinned chopped tomatoes
1 tbsp tomato puree
punnet cherry tomatoes (the best you can get)
sea salt and black pepper
fresh chillies (as many as you like)
chopped garlic – 2 cloves chopped/crushed
1 red onion chopped
2 eggs (optional)
1. Roast the tomatoes in the over until they spilt and are cooked through (about 15-20 minutes at 180) and boil for potatoes until they are almost cooked
2. Heat some oil in a large pan (or wok) and pan fry the potatoes for 2-3 minutes, then add the onion, cook for a further 3-4 minutes then add your peppers and chorizo, add some chilli if you like
3. At the same time add your roasted tomatoes to your chopped tomatoes and puree in a saucepan and heat and add the chopped chilli and garlic
4. Finally poach your eggs, serve the pan-fried mix piled on a plate with the tomato sauce drizzled all over and the egg on top.