Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowIt’s still cold and dark outside but those winter chills can be eased greatly a helping hand in the form of a big bowl of delicious grub. This potato hash won’t disappoint at all, with the addition of crispy, salty chorizo and warming smoked paprika. It’s a belly-filler for the whole family but can also be whipped into shape within around 30 minutes and the widely available ingredients keep it purse-friendly, too. You can also store this chorizo and potato hash in the fridge for a few days or keep it in the freezer for up to three months – super handy for batch cooking when your life is go, go, go. When ready to serve, just defrost the hash if frozen and reheat it until piping hot throughout. Poach or fry the eggs just before serving. Chorizo & potato hash Serves 2
Ready in 30 minutes, this is warming and filling – just perfect for the chillier months
Ingredients 350g leftover boiled potatoes, chopped into bite-sized pieces, or uncooked and cooked at the start 2 tbsp olive oil, plus extra for frying the eggs (if necessary) 1 red onion, sliced 125g chorizo, chopped 2 thyme sprigs 1 tsp smoked paprika 1 × 227g tin chopped tomatoes 2 – 4 eggs Salt and freshly ground black pepper To serve 1 1/2 tbsp pumpkin seeds (pepitas) 2 tsp nigella seeds (optional) Thick slices of sourdough toast (optional) 1. If you’re not using left-over boiled potatoes, chop the uncooked potatoes into bite-sized pieces and boil in salt water for 15 minutes until tender. Drain and set aside to dry out a little. 2. Heat 1 tablespoon of oil in a large frying pan (skillet) over a medium heat. Add the onion and fry for 8–10 minutes or until beginning to brown and caramelise a little. 3. Tip in the potatoes, drizzle in another 1 tablespoon of oil and cook for 5 minutes to brown. Stir often to make sure the onion doesn’t burn. 4. Stir in the chorizo, thyme sprigs and paprika and fry for 4–5 minutes to release the oils and colour the potatoes. 5. Pour in the tinned tomatoes, season really well with salt and freshly ground black pepper and cook for 5 minutes to thicken. 6. Poach or fry the eggs to your preference. Serve the eggs on top of or alongside the hash, removing the thyme just before plating up. Scatter over the pumpkin seeds and nigella seeds, if using, and serve with toasted sourdough, if you like.
Out now, this book will transform how you use a simple cupboard ingredient staple
(Image: Mowie Kay)
The Tinned Tomatoes Cookbook: 100 everyday recipes using the most versatile ingredient in your kitchen by Samuel Goldsmith (Murdoch Books, £18.99). Photography by Mowie KayStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
