then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top. You can use leftover mash in place of some or all of the raw potato, but ...

Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes ...

Meanwhile, for the sautéed chorizo and potatoes, heat a separate frying pan over a medium heat, add the chorizo and fry for 2-3 minutes, or until the oil comes out of the chorizo. Add the ...

Remove the chorizo from the pan and set aside ... Leave the skin on 570g potatoes and cut into large chunks. Add to the pan and fry for a minute, stirring frequently. Then add 1.5l hot chicken ...

Add linguiça or chorizo in an even layer ... Add broth, kale, and potatoes to Dutch oven. Bring to a vigorous simmer over medium-high, stirring to submerge kale in chicken broth.

After about 5 minutes add the chorizo. Leave to cool then combine with the chopped potatoes and halloumi and thyme. Season with salt and pepper. 2. Lightly roll out the pastry just a little on a ...

They can be served with lemon-herb butter or maple syrup. The sweet potato and chorizo hash is a great combination of sweet and spicy flavors and looks really dramatic with a fried egg on top.

F&W recipe developer Marianne Williams takes cues from the classic savory cocktail by filling twice-baked potatoes with cream cheese, blue cheese, and tangy olive brine. Mexican chorizo stands in ...