Chorizo and Waffle Hash

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Chorizo & Potato Waffle Hash

So the first post we ever made was the Waffle Omelette. At the time I wasn’t sure about having a blog, but decided to give it a try. I posted up the waffle omelette and then emailed the blog to Lola - and the rest is history, since then I’ve mostly posted my more serious recipes and pretended I never ate convenience foods. I do love potato waffles though - and have a box in the freezer for food emergencies- actually who am I lying to here - they’re there for hangover emergencies!

We made this the morning / afternoon after our dinner party and LOVED it, in the way you can only love food the morning after the night before.

Picture doesn't do this justice!

Serves 2
6 pieces of chorizo
1 onion
some garlic crushed
some red and yellow pepper - diced
Fresh thyme
fresh parsley
6 Birdseye potato waffles
2 eggs

Fry the  onion over a med/high heat along with the chorizo, after 2 mins throw in the garlic - cook for another two mins or so and then add in the thyme and peppers. While you’re doing this you can grill the waffles (it’s the only way for me!) Then in a separate pan- fry up two eggs as you like them (both our yokes cracked - but we weren’t prepared to start again.

When your waffles are crispy and golden brown - break them up - add to the chorizo and onion mixture - pile onto two plates top with a fried egg and a generous sprinkling of black pepper - and you‘re good to catch the re-run of x-factor.

Hash is an American invention - yes? Invented by cowboys I believe!

Pork and Chorizo Hash

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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! 

Ingredients

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

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!