Smoked mackerel and chorizo potatoes
- Published: 31 May 05
- Updated: 18 Mar 24
Warm your cockles with this easy Spanish-inspired potato hash recipe made with smoked mackerel and spicy chorizo.
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Ingredients
- 200g piece chorizo, roughly chopped
- 2 small onions, chopped
- 900g potatoes, cut into small cubes
- 250g cherry tomatoes, halved
- 4 peppered smoked mackerel fillets, skinned
- Large handful of fresh parsley leaves, chopped
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Method
- Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.
- Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.
- Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.
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- Recipe from June 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 570kcals
- Fat
- 32.1g (4g saturated)
- Protein
- 27.7g
- Carbohydrates
- 45.1g (5.8g sugars)
- Salt
- 3.6g
delicious. tips
This dish will freeze for up to 1 month. Thaw overnight, then pan-fry in a little oil over a high heat until everything’s piping hot.
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