Smoked mackerel and chorizo potatoes

Smoked mackerel and chorizo potatoes
  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

Warm your cockles with this easy Spanish-inspired potato hash recipe made with smoked mackerel and spicy chorizo.

Nutrition: per serving

Calories
570kcals
Fat
32.1g (4g saturated)
Protein
27.7g
Carbohydrates
45.1g (5.8g sugars)
Salt
3.6g
Calories
570kcals
Fat
32.1g (4g saturated)
Protein
27.7g
Carbohydrates
45.1g (5.8g sugars)
Salt
3.6g

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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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