A great weekend treat is a hash. A hash, because it can consist of anything that will combine in one big pan to make for a delicious irresistible meal. It is a meal you can eat at any time of the day as it can't make up its mind whether it is a breakfast, lunch or dinner. If you skip breakfast and eat one of these at 10am, you will be full for the rest of the day. Although I can't make any promises.
This hash uses chorizo. And now that root season is upon us, you can experiment with your roots and make up a fantastic colourful hash. Stick a fried egg on the top and release the tomato ketchup from the grasp of your little ones; it is the one time I will forgive anybody for having a squirt of the dreaded red stuff on a home cooked meal.
Smokey 3 Root Northumbrian Chorizo and Spinach Hash
1 beetroot, peeled and cut into cubes
2 carrots, peeled and cut into cubes
2 potatoes, peeled and cut into cubes
1 onion, sliced
2 cloves of garlic, sliced
1 chorizo sausage, sliced
2 handfuls of spinach, chopped roughly
1 tsps sweet smoked paprika
A pinch of chilli
1 tbsp tomato purée
Freshly ground pepper
Olive or rapeseed oil
1 - Place the beetroot in one pan and the carrot and potato in another (so that the colours don't run). Cover with water, bring to the boil and simmer for 10 minutes or so. Drain, cool and set aside.
2 - In a large frying pan or wok, heat up the oil and then add the onion and chorizo. Quickly stir fry until golden and some oil has been released. Remove with a slotted spoon and set aside.
3 - Add the drained root vegetables and cook until golden and as crisp as you can get them. Return the onion and chorizo along with the paprika, chilli and tomato purée and combine thoroughly. Taste for seasoning.
4 - Finally, add the spinach and toss briefly until wilted. Serve in bowls with an optional fried egg on the top, optional squirt of the red stuff and crusty bread.
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