Chorizo & Potato Hash

A warming, comforting bowl of indulgent goodness. I've only recently discovered Chorizo from the butcher and oh my it's a total game changer. Forget chewy, crispy, charred - this is the juiciest smoked sausage you will ever taste. The best thing about cooking with Chorizo is that everything can just bubble in it's rich juices. Did someone say Tapas night?

Serving Suggestion: alongside a charred corn salad with coconut & curry leaves and Gazpacho to start.

Difficulty Level: 2

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Ingredients:

Serves 2.

• 1 large onion or 2 shallots (I prefer shallots as they as softer & sweeter)

• 1 clove of garlic

• 120 g quality chorizo (head to the butcher, you won't regret it)

• 2-3 cooked potatoes (or 6 new potatoes)

• 1/2 bunch of fresh flat-leaf parsley

• Olive oil

• Optional: 2 large free-range eggs

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Method:

1. [Optional - for eggs] Preheat the oven to 180ºC/gas 4.

2. Peel and finely chop the onion and garlic, tear/chop the chorizo (skin peeled off and torn into pieces), dice up the cooked potato and pick and finely chop the parsley.

3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.

4. Add the potatoes and cook for 5 minutes more.

5. [Optional - for eggs] crack the eggs on top.Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.

6. To serve, sprinkle with sea salt, black pepper and the parsley, to serve.

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