Triple Pork Breakfast
Well it's not a fry - which is the traditional way of eating three types of pork first thing in the morning, I guess we could bill this as slightly healthier alternative, just!
Well it's not a fry - which is the traditional way of eating three types of pork first thing in the morning, I guess we could bill this as slightly healthier alternative, just!
Serves 6
1 large white onion - Roughly diced
4 streaky rashers - thinly sliced
Fresh thyme
3 inches of chorizo - cubed finely
Left over pork - diced
1 red pepper - cubed
1 green pepper - cubed
1/2 teaspoon of paprika
4 large potatoes - cubes and cooked
3 cloves of garlic - finely sliced
left over corn
1 large white onion - Roughly diced
4 streaky rashers - thinly sliced
Fresh thyme
3 inches of chorizo - cubed finely
Left over pork - diced
1 red pepper - cubed
1 green pepper - cubed
1/2 teaspoon of paprika
4 large potatoes - cubes and cooked
3 cloves of garlic - finely sliced
left over corn
eggs for frying should you so desire!
In a hot pan - fry up your rashers some olive for a few minutes, then add in chorizo, cook until your rashers and chorizo are both a little crispy. Drain and put aside. Fry onion in a little of the oil left in the pan - which should have a nice red colour from chorizo. After two minutes add in the garlic, then fry until the onion is starting to turn transparent. Then add in your peppers and thyme, cook for another few minutes until they start to go tender. Stir in the remaining ingredients - and allow to re-heat. Gently turn the mixture every so often to ensure it all gets heated through properly. I like to allow it to stick to the pan a little producing nice little caramelised parts (others may call this burnt - I call it yummy!)
We served this with a fried egg on top - and some freshly chopped chives, and a nice apple chutney on the side. This is a great brunch/lunch/supper dish, really filling and satisfying. You could use any kind of left over pork, ham or chicken or corned beef, as well as combining with any left over cooked veg that you have.
This used up the leftover pork that the lovely Bord Bia sent us, Lola made it into the delicious Roast French Rack of Pork with Apple and Prune Stuffing My mum used to make bubble and squeak - any recipes for that would be greatly appreciated!
In a hot pan - fry up your rashers some olive for a few minutes, then add in chorizo, cook until your rashers and chorizo are both a little crispy. Drain and put aside. Fry onion in a little of the oil left in the pan - which should have a nice red colour from chorizo. After two minutes add in the garlic, then fry until the onion is starting to turn transparent. Then add in your peppers and thyme, cook for another few minutes until they start to go tender. Stir in the remaining ingredients - and allow to re-heat. Gently turn the mixture every so often to ensure it all gets heated through properly. I like to allow it to stick to the pan a little producing nice little caramelised parts (others may call this burnt - I call it yummy!)
We served this with a fried egg on top - and some freshly chopped chives, and a nice apple chutney on the side. This is a great brunch/lunch/supper dish, really filling and satisfying. You could use any kind of left over pork, ham or chicken or corned beef, as well as combining with any left over cooked veg that you have.
This used up the leftover pork that the lovely Bord Bia sent us, Lola made it into the delicious Roast French Rack of Pork with Apple and Prune Stuffing My mum used to make bubble and squeak - any recipes for that would be greatly appreciated!
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2 comments:
Phwoar - what a lovely use of that gorgeous bord bia pork! Damn, I love breakfast.
Thanks Aoife - best thing is that we still have half of that pork in the freezer happy days
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