Leftover potatoes find their best use here. Diced and tossed in chorizo oil with onion, garlic, and thyme, they crisp up over the embers into something far greater than the sum of their parts. A reliable side that earns its place alongside almost anything coming off the grill.
WHAT YOU'LL NEED
- Your Somerset Grill
- Fire Glove & Tongs
- Cast iron pan
INGREDIENTS:
200g cooking chorizo, diced into 1cm pieces
2 medium onions, diced
4 garlic cloves, whole and lightly crushed
600g cooked potatoes, diced into 2cm pieces
2 tbsp olive oil
1 tsp dried thyme
Sea salt, to taste
Method
Cooking the hash
- Place a cast iron skillet directly over the embers and add the diced chorizo. Let it render for 2–3 minutes, keeping it moving so it doesn't catch. You're looking for the deep maroon oil to start pooling in the pan.
- Add the diced onions and whole crushed garlic cloves to the chorizo oil and let them sweat down for 4–5 minutes until soft. Scatter in the dried thyme. Top Tip: Keep the garlic cloves whole. Finely diced garlic will burn at this heat. Leaving them whole infuses the oil without scorching, and you can lift them out before serving if you prefer.
- Add the diced potatoes and drizzle over the olive oil. Toss everything together so the potatoes are well coated in the seasoned oils. Let them cook for 8–10 minutes, turning occasionally, until hot through and crispy on the outside.
- Move the skillet away from direct heat once everything is golden and caramelised. Season with sea salt to taste and serve straight from the pan.
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