Add the potatoes, spreading them out ... Return the skillet to medium-high heat. Add the chorizo and cook, stirring and breaking it up into smaller pieces, until browned in spots, about 3 minutes.

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 ...

Prick the potatoes all over with a fork and microwave ... Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped ...

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 ...

"This is a take on queso fondido. It’s like very cheesy, stretchy, gooey mashed potatoes with a meaty kick from the spicy chorizo and a crunch from the potato chips," says the Cravings founder.

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 ...

Mexican chorizo stands in for the traditional guanciale ... Lorraine from F&W recipe developer Melissa Gray, with features a potato crust filled with eggs, thick-cut bacon, Gruyère, and Parmesan ...

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.