Wednesday 4 February 2015

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


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)


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.

Elizabeth's Kitchen Diary


  1. This looks so delicious. I love chorizo and chicken, the flavour go together perfect. This would be an ideal meal for me :-) x #CookBlogShare

  2. Quick and tasty! Perfect...... Chorizo is such a great addition to spice things up.....

  3. This is delicious – would make the perfect brunch recipe and a great way to use up leftovers. Yum! #CookBlogShare

  4. This sounds like such a tasty way to use up leftover roast chicken - I love it! Thank you for sharing with the #nowastefoodchallenge and I'm so sorry it's taken me so long to get around to the round up!


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