Chorizo and parsnip hash
Full of good things this autumnal hash is a great mid-week meal for all the family. The spicy chorizo adds a lot of flavour without being too hot.
View the method
- 6-12 Hellers Chorizo Sausages (You could also use Beef and Garlic or New Yorker Porker)
- 4 cloves Numero Uno Garlic, chopped
- 2 Ohakune Parsnips, peeled and diced
- 1 tin Delmaine Chick Peas, drained
- ½ - 1 leek, washed and sliced (depending on the size)
- 2 Pams Fresh Express Tomatoes, large dice
- 1 cup Superb Herb Living Parsley, chopped
- 200g Bouton D’or Feta
- 2 tsps Masterfoods Dill Leaf Tips
- ALSO NEED: olive oil, salt, pepper
Back to ingredients
- Slice the chorizo into 4-6 pieces per sausage.
- Put 2 fry pans on to heat up with a little oil. Medium heat.
- In one fry pan cook the chorizo.
- In the other put the garlic and parsnips and brown slightly.
- Add the chickpeas and leek to the parsnips. Cook until the leek is soft but not coloured.
- When the chorizo is nearly cooked add the chopped tomato and parsley.
- Cook until the tomato is brown but not too mushy. Season to taste.
- When the parsnip and leek mixture is ready, lightly fold through the feta and dill tips. Remove from the heat. The feta will melt slightly in the warm vegetables.
- Serve the chorizo and tomatoes on top of the parsnip hash.
- Substitute ricotta for the feta to have a creamier hash.
- The leek mixture improves in taste overnight and any left overs good for lunch the next day.
- Dills tips are good to use in dishes that include paprika, goat cheese or fish.