Green Chorizo Sausage Potato Hash
These sausages from the Sausage Queen were amazing! So many varieties and the humble sausage can open up to much, much more than a snag on a roll or bangers and mash! This is my little play with these amazing “Green Chorizo” sausages, but you can use regular chorizo or your favourite sausage from your local butcher.
Prep: 10 minutes - Cook: 20 minutes - Serves: 4 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
1 tablespoon extra-virgin olive oil
2 large white potatoes, chopped into 1cm cubes
4 medium Green Chorizo Sausages (or regular chorizo)
1 medium brown onion, finely sliced
6 leaves Tuscan kale, stemmed and leaves finely sliced
2 cloves garlic, sliced
1 long green chilli, finely sliced
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon smoked paprika
4 large free-range eggs
To serve
avocado, diced
sour cream
coriander, leaves roughly chopped
lime, sliced into wedges
Method
Step 1. Heat the olive oil in a skillet over medium heat. Add the chorizo. Cook for 2-3 minutes on each side until crisp and browned. Remove and place into a plate to set aside.
Step 2. Keeping the frying pan over medium heat, add in the potato cubes and cook, tossing through the oil, then place on a lid and cook the potatoes for 10 minutes, removing the lid and tossing the potatoes every few minutes until they are golden, slightly crispy and cooked through.
Step 3. Add in the onion and continue cooking all together, until the onion is tender. Add in the kale and cook, tossing through, for 1 minute until tender.
Step 4. Add back in the seared chorizo sausages and add in the garlic, green chilli, ground coriander, cumin and smoked paprika. Cook, stirring for 1 minute, until fragrant.
Step 5. Make 4 holes in the potato mixture and crack in the eggs. Cook for 5 minutes until the whites are set.
Step 6. Serve hash with a good seasoning of salt and pepper, the avocado cubes, a dollop of sour cream, coriander leaves, and some lime wedges on the side to squeeze over the meal before eating.
