Bubble and squeak and the Swedish version hash are both great dishes for using up leftovers, so the other day I made a version of it that turned out really nice. But chorizo is a bit like bacon – it makes everything nice!
This is hardly a recipe, you can use which vegetables and volumes you like, but this is how mine turned out. I served it with a poached egg and a simple cold sauce made from creme fraiche, mayonnaise and a Swedish herb seasoning.
Hash with chorizo, serves 2
3 potatoes, unpeeled, diced
2 carrots, peeled and diced
1/2 broccoli, cut into small florets
1/4 chorizo ring
a pinch of sugar
2 tbsp chopped onions (any kind you like)
butter and oil for frying
Served with: poached egg (description below)
Heat up oil and butter in a large frying pan. Add the potato and fry covered for 10-15 minutes or until almost soft. Stir occasionally. Add the carrots and fry for a few minutes. Remove it all to a bowl. Add more butter to the pan and fry the broccoli on high heat for a minute. Add to the potatoes. Fry the onions and chorizo for about 5 minutes, then return everything to the pan and let it warm through.
Poach the egg(s) while the hash is warming. Bring a large saucepan of water to simmer uncovered. Crack one egg at the time into a cup and lower it into the simmering water one by one. You don’t need vinegar in the water or to make a swirl in the water, but the fresher the eggs the better. Don’t poach more then three eggs at the time. The eggs are done aftre 3 minutes. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking process. Transfer to kitchen towel to drain so the eggs don’t go cold.