Mondays can be a chore to say the least.
Make the most of your roast, with Blush contributor Natasha’s, yummy potato and chorizo mash up. After all, The Weeknd said you earned it.
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A perfect concoction if you’re feeling worse for wear.
And you’ve got some bits and bobs in the fridge to spare.
It’s meaty, salty, sweet and chewy…
With just the right amount of crispy and gooey.
Ingredients:
salt, pepper, olive oil
3 potatoes, cut into chunks
1 chorizo, sliced
1 red capsicum, sliced
shallots, finely diced
6 eggs
flat-leaf parsley, leaves chopped
sourdough or tiger bread
salted butter
Method: Chuck it in son
Boil your potatoes until almost done, then drain water and put to one side son
Chuck your chorizo into an oven tray. Then cook in the oven for a couple of mins, yay!
Render the fat and then give it a shake, before adding your capsicum into the tray.
After a few minutes, chuck in your pots, then mix all together with your sexy shallots.
Bake for around 20 or when your bits are sizzling, then crack your eggs on top with some salt n pepper seasoning
Oven for a few minutes until yolks JUST start to turn opaque. You want them still runny, for gooeyness sake.
Scatter with fresh parsley and serve with bread and butter. Serve to hungry friends or eat alone if you’re a nutter.
Tash x
blushlondon.co.uk 