CHORIZO AND POTATO RECIPES RECIPES

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CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES



Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
    3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
    4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
    5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
    6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

CHORIZO, NEW POTATO & HADDOCK ONE-POT RECIPE | BBC GOOD FOOD



Chorizo, new potato & haddock one-pot recipe | BBC Good Food image

Get fantastic results with minimum effort in this easy-to-make fish dish

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 8

1 tbsp extra-virgin olive oil , plus extra to serve
50g chorizo , peeled and thinly sliced
450g salad or new potatoes , sliced (I used Charlotte)
4 tbsp dry sherry , or more if you need it (or use white wine)
2 skinless thick fillets white fish (I used sustainably caught haddock)
good handful cherry tomatoes , halved
20g bunch parsley , chopped
crusty bread , to serve

Steps:

  • Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
  • Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.

Nutrition Facts : Calories 534 calories, FatContent 19 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 47 grams protein, SodiumContent 0.79 milligram of sodium

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