Hash is one fo my favourite things to eat. It’s a popular dish in the US and is said to have originated from Ireland, travelling to the US with the migrants around the time of the great Irish Famine in the 19th century, particularly to Boston where hash houses became commonplace. It’s particularly associated with Cork where it was a principal export in the 17th & 18th centuries. All that history stuff aside, it’s a dish I grew up with, well, without the corn beef as I wouldn’t touch the stuff as a child.
Hash to me is leftover potatoes fried with whatever’s in the fridge, whether that’s sausages, peppers, beef – whatever you have, it’s leftovers. Left over potatoes always taste amazing the next day, especially when fried. I just love them! They’re great for weekend brunches or quick dinners. I grew up in quite a rural part of Ireland surrounded by farm land. The predominant crops were potatoes, cabbage and sugar beet. We loved when potatoes were in season. It was before baby new potatoes were popular so they used to be left behind the field to be collected by us for food-play. I remember one particular day cutting them in half and carving faces in, the faces never survived the deep fat fryer much to my disappointment. We would do whatever we could with them. I remember trying to make crisps and being very disappointed when they all stuck together. That didn’t stop me trying again though.
This particular hash, like most of my recent dishes, has a Spanish flavour, chorizo being the spanish flavour of choice. I had hoped to use Morcilla (Spanish black pudding) but the one I brought from Spain didn’t survive the journey. It’s a shame as I think it would have worked really well here. For veggies, you could substitute red pepper for the chorizo, I frequently do, in fact it works really well with the chorizo too so feel free to add it. The recipe doesn’t absolutely require onion, but I love the sweetness of the onion with the sharpness of the chorizo. If you want to exclude it for whatever reason it will still taste good.
Ingredients (for 2):
200g chorizo, sliced
300g new potatoes, skins on, cooked and sliced (if large chop into chunks)
handful of rocket
2 large fresh eggs, preferably free range
1 small onion, finely chopped
olive oil for frying
Fry the onion in a frying pan until soft and translucent over a medium heat.
Raise the heat to high and add the chorizo and fry for five minutes or so.
Remove from the pan and keep to the side.
Add some more oil and add the potato. Keep the potatoes moving so that they don’t burn.
Whn the potatoes are brown add the chorizo & onion. Stir thoroughly and move to one side of the pan.
Crack both eggs into the other side and cook until the white is set and the yoke is runny.
Remove the eggs, take the pan off the heat and mix in the rocket with the potato, chorizo & onion. Season.
Serve the eggs (1 each) on top of the hash.
Notes: Worthwhile additions are red pepper & paprika. It would also be nice as a warm salad with quarters of boiled egg instead of the fried egg. Poached eggs would be nice and healthier but I like frying the eggs in the chorizo oil so I didn’t.