It’s Saturday which means I have tons of time to “fart around” (as my Grandma would say) in the kitchen. I like to call it “recipe development”. Whatever it’s called I know that when I’m in the kitchen I’m in my happy place. I always have music on (I’m digging the Google Play “Claire de Lune” radio playlist right now) and the door to my spice cupboard is always wide open, for inspiration.
You know, before I started down this Paleo diet/lifestyle road, I always, always found my inspiration for cooking from other websites and cookbooks (still do) exclusively. Now I can find it simply by opening up the refrigerator door and seeing what I have on hand. For example, I had taken a package of chorizo sausage out of the freezer (a) because I knew I wanted something with some “heat” to it and (b) it was there. When I took the sausage out I didn’t know what I was going to make with it. I didn’t even know that when I bought it. But, after a few minutes of playing eye spy with my little eye I came up with this recipe. Having a bag of nugget potatoes sitting on the kitchen island helped too. And, by the time I finished rummaging through my refrigerator I realized I had everything I needed on hand to make a potato hash. I didn’t think I was going to add spinach, but I had half a bag that I needed to use so in it went. The avocado creama was an afterthought as well and an excellent decision if I do say so myself. Added a nice cooling effect to the very spicy chorizo.
I know I’ve mentioned this before but I feel like it’s something I can’t say enough: the key to eating good food is to have that food in your pantry, your cupboards, your fridge and your freezer. Because if you do, and I guarantee this, that’s what you will eat.
This is great for breakfast, brunch, lunch or dinner. Seriously. Serve it with a simple salad on the side and you are golden! Another nutritious and delicious meal for the recipe book.
Author: Cassie Elliott
Prep time: 15 minutes Cooking time: 25 minutes
Chorizo and Potato Hash:
- 1 pound chorizo sausage
- 1 pound nugget potatoes
- 1 red bell pepper
- 1/2 red onion
- 4 handfuls spinach
- 1 tablespoon avocado oil (or fat of your choice)
- Salt and pepper to taste
- 6 cherry tomatoes
- Wash potatoes, place in pot and cover with water with salt. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Chop bell pepper and slice onions. Set aside.
- While the potatoes are cooking, heat avocado oil in cast iron pan over medium heat. Add the chorizo to the pan. Make sure to break it up. Cook for 3 – 5 minutes. Add in the onions and cook another 4 – 5 minutes or until meat is cooked through. If you buy the sausage in casings, remove before cooking.
- Once the potatoes have cooked to fork tender (you can even under cook them a little because you’ll be finishing them off in the skillet) place in a bowl in freezer for 5 minutes to cool. Once cooled chop into bit sized pieces.
- Remove sausage and onions from the skillet, leaving excess fat in pan. Add a little more oil if needed and add potatoes and season with salt and pepper. Cook until crispy.
- Dice the tomatoes while the potatoes are getting all crispy.
- Add the peppers to the skillet with the potatoes. Cook for approximately 3 minutes. Add the chorizo back into the pan and the spinach. Cook until spinach is wilted.
- Plate and serve with tomatoes and Avocado Cream (recipe below).
- 3 small avocados
- 2 teaspoons lime juice (approximately 1 lime)
- Salt to taste
- Place all ingredients in high speed blender and blend until smooth.
- Serve with chorizo and potato hash.