The Get Ahead Cook by Jane Lovett | Chorizo Hash

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From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. This dish, Janes says, ‘is a little bit spicy, very comforting, all in one pan and an excellent way of using up leftover potatoes. Good for brunch, lunch or supper and perfect for the morning after the night before! All quantities are approximate, so use more or less according to who you’re feeding and what you have to hand’.

SERVES 4

Ingredients

Olive oil
1 large onion, sliced
6 fresh chorizo sausages
2 cloves garlic, crushed
A good pinch of dried oregano
½ teaspoon hot smoked paprika
675g waxy new potatoes, cooked and cut into rough chunks
100g baby spinach
4 eggs
A few sprigs of parsley, chopped
Nigella seeds, tabasco or sriracha sauce (optional)
Salt and freshly ground black pepper

Instructions

1. Heat a little olive oil in a sauté or deep frying pan and cook the onion until soft and just beginning to brown. Slice each sausage diagonally into approximately six slices and add to the onions. Fry over a high heat until beginning to brown and the red juices are running from the chorizo.

2. Add the garlic, oregano, smoked paprika and potatoes, and season with salt and black pepper. Gently mix together and, when sizzling vigorously, cover with a lid and cook over a lower heat for 10 minutes. The mixture should only just be sizzling very gently.

3. Add the spinach and nestle in until just wilted.

4. Fry the eggs in a little olive oil in a separate frying pan, or poach them, and serve on top of the hash with a good scattering of parsley. Add nigella seeds and a few drops of Tabasco or sriracha sauce, if you wish

Get ahead

Cook to the end of step 2 up to a day in advance. If preparing on the day, just leave in the pan and continue when required.

Hints & tips

Jane’s Hints & tips
– Some people might like 2 eggs!
– Try using soft semi-dried salami-style chorizo in place of fresh chorizo
– Use regular paprika and a pinch of chili powder if you don’t have hot smoked paprika.

MORE RECIPES FROM JANE LOVETT’S BOOK ‘THE GET-AHEAD COOK’

Slow-braised Beef Short Ribs
Peach, Raspberry and Almond Galette with Crushed Amaretti

WHERE TO BUY THE BOOK
You can buy a signed copy from Jane Lovett’s website and if you want to send a copy as a gift you can ask for a personalised message to be inscribed in the book. You’ll also find more information on the author.

AT AMAZON.UK

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