I have a confession to make. I absolutely, completely despise leftovers. I’m not sure where this dislike comes from, but as a result, I have an awful tendency to ignore my leftovers until they’re green, furry and well on their way to developing sentient thought.
I don’t mind them so much when they’ve been morphed into something entirely different, though, which is why I’ve figured out a few tricks to use up the most common leftovers before they hit that green-and-fuzzy stage.
Aside from Chorizo Hash, which is one of my absolute favourite things to make on a Sunday morning, I also fall back on fried rice, pot pies and potato bread to deal with some of the other usual suspects (cooked rice, diced meats and mashed potatoes, respectively).
This hash is best served up on a lazy weekend morning with a couple of eggs cooked up your favourite way, a slice of toasted bread, and a healthy dollop of hot sauce to give it some zip. You might just find yourself making extra potatoes on purpose just so you have an excuse to make it.
1/4 cup spanish-style chorizo, diced
1 tbsp olive oil
1 shallot, minced
2 cups leftover cooked potatoes, diced
1 tsp ancho chili powder (or just the regular stuff, if that’s what you have)
salt & pepper
1/4 cup chopped cilantro (for garnish)
In a large heavy-bottomed frying pan, saute the chorizo in olive oil over medium-high heat until it is just beginning to brown, about 2 minutes.
Stir in shallot and diced potatoes, and continue cooking, stirring occasionally, until the potatoes are crispy and golden, about 8-10 minutes. Sprinkle with chili powder and season to taste with salt and lots of fresh ground pepper. When ready to serve, sprinkle with a generous amount of chopped cilantro.