Out to brunch

GRAHAM HAWKES
Last updated 06:00 20/12/2013
Potato and Chorizo Hash
ROBYN EDIE/Fairfax NZ
Potato and Chorizo hash.

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Many cooks I know find the best time to enjoy some of their favourite dishes is outside traditional meal times. I guess that comes from so many of us being head down during the period most would appreciate as usual grazing times. I guess also as lifetime cooks it (outside of meal times) is our time to get to enjoy a good graze and usually whatever is available.

Long weekends change that somewhat by giving some of us the opportunity to eat almost normally (if there is such a thing) and more importantly eat something we really enjoy, hopefully in the presence of friends and/or family.

What I am coming to here is a style of dish perhaps best described as toute heure - dishes that fulfil the "anytime of the day" demand by providing a complete meal on a plate. We have covered many dishes that would fit into this category perfectly over the years - with most being suggested as a good "brunch" option for holiday times and this week's dish is no exception.

It is one I will be enjoying on Labour Day as a late morning/early afternoon treat washed down with a glass or two of a lively but not too oaky chardonnay. I can't claim complete originality on this one as I did pick up the idea from something I saw the lively Nigella throwing together recently on TV.

This is my version; one I hope you will enjoy.

For the ingredients (and some inspiration), I popped around to see Deb and Phil at Taste Matters on Windsor Street where I picked up the Bacon, Chorizo and Talbot Forest Geraldine Vintage Cheese.

POTATO AND CHORIZO HASH

Serves 4

16-20 smallish new seasons' potatoes that have been boiled until just cooked (in generously minted salted water) cut into chunky pieces

4 good sized or 8 small chorizo sausages, roughly chopped

8 rashers of smoky, dry cured streaky bacon, roughly chopped (or as I did 2 packs of bacon ends)

250g tasty cheddar cheese

1 1/2 cups peas

6 free range eggs

4 spring onions, sliced

1 Tbsp olive oil

20g butter

sea salt and freshly ground black pepper to taste

Method

Place the butter and the oil in a heavy based pan and bring to almost smoking temperature.

Add the chopped bacon and chorizo sausage and saut for 30 seconds.

Add the chopped potatoes and continue to saut for 4-5 minutes ensuring the potatoes have almost heated through.

Add the peas and continue to saut for a further minute.

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Add the beaten eggs along with the crumbled cheddar cheese and continue to saut until the egg has scrambled.

Lastly add the spring onion along with sea salt and freshly ground black pepper to taste and serve alongside warm crisp bruschetta. Garnish with some fresh salad greens.

- The Southland Times

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