having bought a big bag of potatoes for my bay dauphinoise, i’ve been thinking of different ways to use up the leftover spuds. in fact, i’ve been focusing on using up leftovers and things which have been lingering in my freezer/cupboards generally, for quite a while. as a result some of the meals we’ve been eating have been a bit random and definitely not blogworthy! however, this pea and chorizo hash was a flavour combination which worked very well and which i’d happily repeat.
i decided to boil my potatoes a little before adding them to the pan to finish cooking with the chorizo. i find this sort of par-cooking and then just finishing everything off together, much easier than trying to guess the timing when juggling lots of different ingredients. i’m sure you could do it the other way if you’d prefer.
pea and chorizo hash (serves 4)
600g potatoes, peeled and cut into bite size cubes
c200g uncooked chorizo sausages, cut into bite size chunks (this was 3 sausages)
c200g fresh peas (their unpodded weight was 500g)
juice of a lemon
4-8 spring onions, cut into small rings
a large handful of basil leaves, shredded
cook the potatoes in a large pan of boiling water until they are almost cooked. drain and set aside.
in a large frying pan, over a medium heat, fry the chorizo (the chorizo i use – from brindisa – releases its oils very quickly which means i don’t need to add extra oil to the pan but you could add a teaspoon at the start if you’d prefer).
when the chorizo is almost cooked through, add the par-cooked potatoes and peas, cover and fry for 5-10 minutes, stirring occasionally, until the potatoes are cooked through and the peas softened*. take the lid off the pan and turn the heat up. fry for another 5 minutes, stirring very occasionally – the aim is to get the edges of the potato and chorizo to crisp up a little.
remove from the heat, add the lemon juice and mix well, scraping any bits off the bottom of the pan. add the spring onion and basil and serve.
* i like my peas to retain a bit of rawness. if you don’t, boil the peas after you have cooked the potatoes and just add them at the end with the spring onions and basil.