Meat mains
Brussels sprout, chorizo and potato hash
This is a great quick way to use up odds and ends. You can substitute sliced sprouts for kale or cabbage. To make a complete dinner or a very good brunch, top with a poached egg.
Ingredients
- 300g Brussels sprouts
- 1 tbsp olive oil
- 300g chorizo sausage, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g cooked potatoes, cut into 2cm dice
- salt and pepper
Method
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Step 1
Blanch the Brussels sprouts in a large pan of boiling salted water for 1 minute. Drain well and slice roughly.
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Step 2
Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 10 minutes, until just starting to brown. Remove the chorizo with a slotted spoon and set aside.
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Step 3
Add the onion and garlic to the chorizo fat in the pan and cook gently for 5 minutes.
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Step 4
Add the diced potatoes, turn up the heat to get some colour in them and cook for 5 minutes, turning the potatoes until browned all over.
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Step 5
Return the chorizo to the pan with the sprouts and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season and serve.