Thursday, 18 April 2013

RECIPE: Chorizo Hash Bowl

After having a this at Ernest I was keen to make my own version of it for those day's when I can't get down to Ernest or for when I don't have enough money to spare to eat out.

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This is relatively cheap to make depending on where you source your ingredients. I usually get my chorizo from Lidl or Aldi and I'm a big fan of my using my local green grocer for vegetables.

This is an easy recipe and is perfect for brunch. I have used a poached egg for this but I'm sure it would be still tasty if you wanted to serve this alongside scrambled or fried eggs instead. 

What you'll need:

Some Chorizo - Put as much as you want in. I only had a couple of inches left so I used what I had.
Potatoes - Again, as much as you want.
Onion - I'd suggest half an onion but it depends how much you would like. This really is one those recipes where you can use what you have in.
Peppers - I used a green bell pepper in mine.
Paprika - I used around 1/2 tablespoon.
Garlic - Crushed. I used two cloves.
Dash of chilli flakes - I used a teensy amount (about 1/2 tea spoon at the most) in mine as my chilli flakes are really hot!
Salt and Pepper.
Eggs - For poaching. I used one egg for myself.

What to do:

1. I pre-boiled my potatoes until they were softish but not quite cooked and left them to drain in a colander while I prepared my vegetables. I'm not going to give timings for this because it really depends on how small you cut your potatoes - Just keep an eye on them while they are cooking.
2. Chop the chorizo and veg up.
3. Warm a frying pan on a medium heat with a dash of oil and crush your garlic into this - Be careful it doesn't burn!
4. After a few minutes of frying add in your chorizo, potatoes, onion, peppers, chilli flakes, paprika, salt and pepper to taste and whatever else you decided to use. Fry until the potatoes are browned and your vegetables are cooked through.
5. Poach your egg.
6. Serve your hash on a plate or bowl with your poached egg on top.
7. Enjoy!

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Let us know if you try this recipe, 

Bryden xx

1 comment:

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