Nduja Sausage Hash with Chorizo Crackling
In a twist on the classic corned beef or chorizo hash, my recipe uses Cwm Farm Charcuterie's nduja sausage to give this traditional dish a fiery kick, finished with chorizo crackling for extra oomph. Enjoy!
Ingredients
- 100 g Cwm Farm Charcuterie nduja
- 100 g Cwm Farm Charcuterie paprika chorizo
- 500 g Maris Piper potatoes
- 1 medium white onion
- 1 tbsp butter
- 1 garlic clove
- 1 large carrots
- 1 tbsp olive oil
- 2 large free-range eggs
- pinch Salt and freshly ground black pepper
Instructions
- Peel and chop the potatoes, bring a large pan of water to the boil and boil them for around 15-20 minutes, until tender. Drain and set aside.
- Meanwhile, finely chop the onion, garlic and carrot, and shallow fry in olive oil until soft and golden, for 10 minutes or so. Drain and set aside.
- Mash the potatoes with the butter and a pinch of salt and pepper, and then stir in the onions, garlic and carrots, mixing well to combine.
- Add the nduja to the mash and stir until evenly distributed.
- Cut the chorizo into 0.5cm-thick slices, heat the olive oil and fry the chorizo over a medium heat for 2-3 minutes per side, until crispy. You could also cook the chorizo in the oven until crispy, but I like frying it so that I can use the oil to cook the eggs - it definitely adds flavour!
- Remove the chorizo from the pan and place onto kitchen towel to allow the excess oil to drain off.
- Crack the eggs into the pan and cook them for around 5-6 minutes, until the white is just set, but the yolk remains runny.
- To serve, place the nduja hash onto the plate, top it with a fried egg and sprinkle the chorizo crackling on top.
Notes
Notes
For a real treat, use a duck egg in place of a chicken egg for a bigger, tastier yolk.
For extra flavour, sprinkle freshly chopped parsley over the finished dish.