Tuesday, July 19, 2011
Chorizo, Spinach and Potato Hash
Spanish chorizo hash is one of my favorite dishes. I've put a version of it on my blog before but this is the made-over recipe I've been content with for at least a year now. It's so easy to make since it has so very few ingredients.
This version uses quick roasting fingerling potatoes. I like to use the multi-color ones in purple, red and yellow for a more vivid dish. The onions are softened in the fat rendered from the chorizo which imparts delicious paprika, garlic and vinegar flavors.
1 pound/453 grams multi-colored fingerling potatoes
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste
Handful of fresh thyme sprigs
8.8 ounces/250 grams hot Spanish chorizo, sliced
1 yellow onion, thinly sliced
Extra-virgin olive oil, if needed
1 bag of fresh baby spinach
Preheat the oven to 450°F degrees. Wash the potatoes and slice each potato in half lengthwise. Dry the potatoes with a paper towel. In a large ovenproof skillet, add the olive oil, potatoes, sea salt and black pepper. Toss to coat in the oil. Turn the cut sides down. Wedge in the thyme sprigs. Roast for 25 minutes.
While the potatoes are cooking, sauté the sliced chorizo and onion over medium heat in a large pot. Add the olive oil if too little oil is rendering from the chorizo to cook the onions. This will depend on how much fat is in the chorizo. After about 5 minutes, add the spinach. Stir to combine and allow for the spinach to wilt into the mixture.
Once the potatoes are cooked, remove from the oven and allow to rest for a minute or so. This will help them release easily from the pan. Combine the potatoes and the chorizo mixture. Serve immediately.
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