SMASHED POTATO-CHORIZO HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
- Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
- Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
- Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.
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 BITES WITH SMOKED PAPRIKA AND PIQUILLO PEPPER AIOLI
Steps:
- 1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
- 2. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
- 3. Spread the aioli onto a plate and place the chorizo over top. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.
Nutrition Facts : Calories 367, Fat 33 grams, SaturatedFat 9.5 grams, Cholesterol 55 milligrams, Sodium 1364 milligrams, Carbohydrate 3 grams, Fiber 0.5 grams, Protein 14 grams
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.
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
PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
- Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
- Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
More about "chorizo hash with peppers and paprika food"
SPICY CHORIZO HASH - GARLIC & ZEST
From garlicandzest.com
CHORIZO BREAKFAST HASH - STEP BY STEP PHOTOS - BUDGET …
From budgetbytes.com
CHORIZO BREAKFAST HASH - SPEND WITH PENNIES
From spendwithpennies.com
CHORIZO HASH - SKILLET CHORIZO POTATOES - SPRINKLES AND …
From sprinklesandsprouts.com
SUNSHINE EGGS WITH CHORIZO AND POTATO HASH
From realfood.tesco.com
MEXICAN CHORIZO HASH RECIPE | MYRECIPES
From myrecipes.com
EASY CHORIZO PASTA RECIPE - BBC FOOD
From bbc.co.uk
FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO RECIPE
From foodnetwork.cel29.sni.foodnetwork.com
HOW TO MAKE CHORIZO AND EGGS - JESSICA GAVIN
From jessicagavin.com
CHICKPEA AND CHORIZO STEW RECIPE - BBC FOOD
From bbc.co.uk
PORK NECK STEAKS, PRAWNS, AND CHORIZO SKEWERS RECIPE
From bbc.co.uk
MIX-AND-MATCH POTATO HASH | RECIPES, DINNERS AND EASY …
From foodnetwork.cel29.sni.foodnetwork.com
CHORIZO HASH WITH PEPPERS AND PAPRIKA RECIPE | EAT YOUR …
From eatyourbooks.com
SPANISH TORTILLA WITH CHORIZO, PIQUILLO PEPPERS AND …
From cookingchanneltv.cel29.sni.foodnetwork.com
ROASTED-POTATO, PEPPER AND CHORIZO HASH - CHATELAINE
From chatelaine.com
YUCA HASH BROWNS WITH CHORIZO RECIPE - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHORIZO BITES WITH SMOKED PAPRIKA AND PIQUILLO PEPPER AIOLI
From foodnetwork.cel30.sni.foodnetwork.com
CHORIZO HASH BROWNS RECIPE | MARCELA VALLADOLID
From cookingchanneltv.cel29.sni.foodnetwork.com
SPANISH TORTILLA WITH CHORIZO, PIQUILLO PEPPERS AND …
From cookingchanneltv.cel30.sni.foodnetwork.com
CHORIZO HASH WITH PEPPERS AND PAPRIKA - LUNCHLEE
From lunchlee.com
CAMPFIRE FOIL PACK HASH BROWN AND CHORIZO BREAKFAST …
From foodnetwork.cel29.sni.foodnetwork.com
CHORIZO HASH - BEST RECIPES UK
From bestrecipesuk.com
CHORIZO AND SWEET POTATO HASH : RECIPES : COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS
From foodnetwork.cel30.sni.foodnetwork.com
CHORIZO HASH WITH POBLANOS AND CHARRED JALAPEñO …
From withspice.com
SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED …
From foodnetwork.cel29.sni.foodnetwork.com
CHORIZO HASH WITH RED PEPPER AND PAPRIKA RECIPE | EAT …
From eatyourbooks.com
CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA …
From cookingchanneltv.cel29.sni.foodnetwork.com
WHAT TO SERVE WITH BISCUITS AND GRAVY (13 BEST SIDES)
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love