• David Hall

Smokey Root and Chorizo Hash

A lovely brunch, lunch or supper combines meaty Spanish chorizo, sweet peppers and lovely, crisp root vegetables. If you can't stomach carrots and parsnips, just potatoes will do but it's good to experiment with your roots.

This is a great meal to knock up when nursing a hangover when the senses need reviving; punchy smoked paprika and chilli can knock you back into shape, honest! Served with a fried egg, it takes some beating any time of day.


Ingredients - Feeds 2 to 3

2 tbsp olive oil

3 fat chorizo sausages, sliced

2 parsnips, peeled and cut into 2cm cubes

2 large carrots, peeled and cut into 2cm cubes

2 large potatoes, peeled and cut into 2cm cubes

1 onion, sliced

2 red peppers, sliced

2 cloves of garlic, sliced

1 tbsp sweet smoked paprika

A pinch of chilli flakes

Salt and pepper


1 - Place the parsnip, carrot and potato in a pan. Cover with water, bring to the boil and simmer for 10 minutes or until tender. Drain and set aside to steam.

2 - In a large frying pan or wok, heat up the oil and then add the chorizo. Quickly stir fry until golden and some oil has been released. Remove with a slotted spoon and set aside on kitchen paper.

3 -  Add the onions and pepper. Stir fry until softened and beginning to colour. Stir the garlic through then remove with a slotted spoon and set aside on kitchen paper.

4 - 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 and chilli and combine thoroughly. Taste for seasoning.

5 - Serve in bowls with an optional crispy fried egg on the top, a squirt of tomato ketchup (or chilli sauce) and crusty bread.

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