Pic of Cabbage, chorizo and potato hash

Cabbage, chorizo and potato hash

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Meat mains

Cabbage, chorizo and potato hash

Side Serves 4 45 min
This easy hash makes a good brunch or dinner – the combination of cabbage and chorizo is always a winner, espcially if you top it off with an egg. You can use any cabbage here (including red), or other greens like Brussels sprouts or kale.

Ingredients

  • 300g cabbage
  • 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

Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Blanch the cabbage in a large pan of boiling salted water for 1 minute. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
  • 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.
  • Step 3

    Add the onion and garlic to the chorizo fat in the pan and cook gently for 5 minutes. 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.
  • Step 4

    Return the chorizo to the pan with the cabbage and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season and serve.