Chorizo Hash
Courtesy of the amazing chefs at The Black Olive Cafe, this quick and easy recipe is packed full of hearty flavour.
You can download the recipe card for your collection here.
Ingredients
100ml vegetable oil
1 onion thinly sliced
1 side of Salmon skinned and cut into inch cubes
6 cloves
1 cinnamon stick
1 tsp crushed black pepper
1 tsp cumin seeds
1 tsp garam masala
6 cloves of garlic
Method
Wash and chop up your potatoes into large chunks.
Put the potatoes on to boil in slightly salted water until softened.
Meanwhile chop white and spring onions using as much of the spring onion as possible.
Dice chorizo log into small chunks, chop and crush garlic.
Put onions, spring onions and chorizo into a pan with a good glut of olive oil and a small bunch of fresh chopped up parsley and half a teaspoon of paprika.
Now add the potatoes into the pan of chorizo and onions and mix through with the oil. Place lid on the pan and make your egg (poached or fried)
Serve with a crunchy side salad and a drizzle of balsamic glaze. Enjoy!
This recipe was submitted by Rachel and Nicola from The Black Olive.
