CHORIZO HASH WITH PEPPERS AND PAPRIKA
This, if you like, is a more sophisticated version of Corned-beef Hash with Fried Eggs, using red peppers as well as onion and potato. It's brilliant, but only worth making if you get genuine Spanish chorizo made in Spain, available at deli counters and specialist food shops - the English 'made in Surbiton'-type clones are not at all what they should be.
Categories Eggs recipes
Yield Serves 2
Number Of Ingredients 9
Steps:
- First the onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Next halve and deseed the red pepper, slice it, then chop it into ½ inch (1 cm) pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam. Next heat 2 tablespoons of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then push these to the side of the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges. Next, add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs in the remaining oil (see recipe below). Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.
CHORIZO HASH WITH PEPPERS AND PAPRIKA
My husband decided to cook for me the other night and found this wonderful recipe by Delia Smith. It is delicious!
Provided by TracyC
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice onion in half and then each half needs to be sliced as thinly as possible.
- Halve and deeseed the pepper, chop into 1cm pieces.
- Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
- Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
- Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
- Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
- Add paprika and stir everything together then transfer this mix to a plate.
- Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
- Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
- In another pan fry eggs in remaining oil.
- Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!
Nutrition Facts : Calories 798, Fat 61.1, SaturatedFat 16.2, Cholesterol 277.5, Sodium 1008.1, Carbohydrate 34.8, Fiber 5, Sugar 5.5, Protein 28.3
CHORIZO HASH WITH PEPPERS AND PAPRIKA
Delia's potato hash with chorizo and eggs makes a strong breakfast option. Equipment: You will need a heavy-based frying pan about 8 inches (20 cm) in diameter, a slightly smaller frying pan for the eggs.
Provided by Delia Smith
Categories Brunch
Yield Serves 2
Number Of Ingredients 9
Steps:
- First the onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Next halve and deseed the red pepper, slice it, then chop it into ½ inch (1 cm) pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.
- The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.
- Next heat 2 tablespoons of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then push these to the side of the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges. Next, add the paprika and stir everything together, then remove the whole lot to a plate.
- Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs in the remaining oil (see How to fry an egg, below). Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.
CHORIZO HASH BROWNS
Provided by Kay Chun
Categories Onion Potato Breakfast Brunch Side Sauté Quick & Easy New Year's Day Buffet Sausage Pan-Fry Parsley Green Onion/Scallion Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
- Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
- Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.
HALLOUMI HASH
Whip up this substantial halloumi hash for brunch. You only need a handful of ingredients and a frying pan, making it the perfect food for camping
Provided by Cassie Best
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large frying pan and cook the potato over a low-medium heat for 10-15 mins, stirring often until softened in the middle and crisp on the outside (it will take some time for the potato to cook through). Add the white parts of the spring onion and the paprika. Cook for another minute, stirring.
- Push the potatoes to one side of the pan, then add the rest of the oil to the other side and fry the chunks of halloumi until slightly golden. Mix the potatoes in with the halloumi and some seasoning.
- Divide the hash between plates and keep warm. Crack the eggs into the pan and fry until cooked to your liking. Top the hash with the eggs, then drizzle with chilli sauce and scatter over the green parts of the spring onions.
Nutrition Facts : Calories 505 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2.2 milligram of sodium
PAPRIKA & CHORIZO HASH
Make and share this Paprika & Chorizo Hash recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes for 5 minutes. Drain and set to one side.
- Meanwhile heat 3 tablespoons of the oil in a large heavy based frying pan. Gently fry the onion, peppers and garlic until golden brown and soft. Add the paprika and chorizo and increase the heat. Cook for 2-3 minutes until it starts to crisp.
- Transfer this mixture to a plate and heat the remaining oil. Gently fry the potato cubes until they start to crisp, add in the chorizo mixture and combine well. Cook for a further 5 minutes. Serve immediately.
Nutrition Facts : Calories 502.4, Fat 35.7, SaturatedFat 10.1, Cholesterol 49.9, Sodium 710.4, Carbohydrate 29.6, Fiber 4.7, Sugar 5.1, Protein 17.2
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