Potato, chorizo and mushroom hash with chilli mayo

Potato, chorizo and mushroom hash with chilli mayo

By
From
Roasting Tray Magic
Serves
2
Cooking time
50 mins
Photographer
Faith Mason

Hearty, spicy and warming, this is a restorative breakfast of the highest order. If you feel inclined, throw in some finely sliced greens like chard or spinach when you return the chorizo to the tray for the final 5 minutes.

Ingredients

Quantity Ingredient
240g chorizo sausage, (not cooking chorizo)
splash olive oil
600g potatoes, unpeeled, cut into 2-cm cubes
sea salt
freshly ground black pepper
140g chestnut mushrooms, finely sliced

For the chilli mayo:

Quantity Ingredient
90g good-quality mayonnaise
1 tablespoon chipotle paste or other chilli paste, or more to taste
squeeze lime juice
splash olive oil, to loosen

Method

  1. Preheat the oven to 200°C/400°F. Cut the chorizo into 1-cm coins, then cut each coin in half. Place in a 30 x 20 x 5-cm roasting tray, drizzle over a little olive oil and roast for 10 minutes until it starts to crisp at the edges and release its spicy oil.
  2. Scoop the chorizo out of the tray with a slotted spoon and transfer to a bowl, leaving the spicy oil in the tray. Add the potatoes to the tray, season with salt and pepper and toss well to coat. Roast for 20 minutes, shaking the pan occasionally.
  3. Add the mushrooms to the roasting tray, toss in the oil and roast for a further 10 minutes. Return the chorizo to the tray and roast for a final 5 minutes.
  4. Meanwhile, stir all the ingredients for the chilli mayonnaise together in a bowl to combine.
  5. Serve the hash hot with the chilli mayonnaise spooned over.
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