For this months SRC assignment, I got to go through the very delicious blog, Crumb, authored by Isabelle, a girl after my own heart. It seems like we have a lot in common and I know we’d probably have been best buds if we knew each other in person. I’ve visited this blog for a while now, and each time drooled over the amazing posts I saw there. If you haven’t been there yet, you have to head over now and say hi to Isabelle. I cannot tell you how difficult it was to choose a recipe for this months reveal. There was so much baked goodness, I was more than a little upset that I don’t have an oven at my disposal. But I know I’ll head back to Crumb ever so often. I spent many days looking through the wonderful fare Isabelle dishes out every single time and when I saw her post on Chorizo hash, I know I had found the one. I love Chorizo. In the past I’ve posted the Goan – Portuguese version of a spicy chorizo chilly fry. Every true Goan loves these sausages in one form or another. Haven’t seen it, head over here. This post on a very humble Goan delicacy has been extremely popular, to my astonishment.
This post was so meant to be. I happened to pick up a bunch of Chorizo sausages even before our assignments were sent out this month. We enjoyed our Goan take on the sausage and had some sausages to spare. So when I decided on this recipe, it was very convenient. I had everything on hand and was sitting down to a delicious weeknight meal within no time at all.
Here’s what it looked like –
Delicious, atleast I think so. This was my first time playing around with Picasa photo editing and am still getting the hang of it, so please bear wit me while I get into the swing of things. Do you have any tips of using Picasa? I’d love to hear from you, leave me a comment and tell me what I can do to better my skills.
Back to the reveal, here’s how to put together a quick delicious bowl of Chorizo Hash. Thanks Isabelle, for sharing a wonderful recipe.
1/4 cup Chorizo sausage, diced
1 tsp olive oil
1 onion, chopped
1 large potato, boiled and cubed
1 tsp red chilly powder
Salt and pepper, to taste
2 tbsp fresh coriander, chopped
Heat oil in a pan and fry off the chorizo for a couple of minutes, till it starts lightly browning.
Stir in the onion and the potato and continue cooking for about another 8-10 minutes, stirring occasionally. By now the potatoes will have turned golden and crispy. This is what we are looking for.
Sprinkle the chilly powder over and season to taste with salt and lots of freshly crushed pepper and stir well to mix.
Just before serving, sprinkle the chopped coriander over and lightly mix.