Chicken and chorizo hash

One of the nice things about having a roast chicken on a Sunday is there is some leftover chicken for another meal. I often use it up in a pie or coronation chicken but sometimes I feel it's time for a change. After a fridge raid I found a selection of vegetables that needed using, some chorizo and a little bit of cooked gammon. The gammon isn't strictly necessary for this recipe but the chorizo is to give it its smoky flavour. Again on the vegetable front I had sugar snaps peas in the fridge but you could use another green vegetable such as beans, broccoli or even frozen peas.

Serves 4

Equipment: Large saucepan, large frying pan

Ingredients

1lb 2oz (700g) Potatoes, peeled and diced

1tbsp Oil

1 Large onion, sliced

2 Carrots, sliced

10oz (250g) Cooked chicken, diced

2½oz (75g) Chorizo, diced

Handful Sugar snap peas

2tbsp (30ml) Tomato purée

2oz (55g) Cooked gammon (optional)

Method

1. Cook the potatoes in boiling water for about 10 minutes until they start to soften.

2. Drain the potatoes

3. Heat the oil in the pan and add the potatoes, onions and carrots. Fry, stirring frequently, until the potatoes start to crisp up.

4. Add the chicken, chorizo, sugar snap peas, tomato purée and optional gammon and heat through thoroughly before serving.

Linking up with Elizabeth's Kitchen Diary and No Waste Food Challenge and Lucy at Supergolden Bakes for #CookBlogShare.