Cowboy hash : Annabel Langbein

Annabel Langbein CowboyHash

Recipe from Simple Pleasures The Free Range Cook Annabel Langbein. I promised you more. Or rather our dear friend Annabel Langbein did. And so, here it is another recipe – Cowboy Hash – from the next and second episode of Simple Pleasures The Free Range Cook. FOXTEL Lifestyle FOOD Tuesday 9th July 2013.

“Some mornings you need a substantial breakfast to set you right for the day – and all the better if it includes a little spice to wake up the tastebuds.” she says…

Cowboy Hash

Prep time 10 mins
Cook time 15 mins
Serves 4-6

Ingredients:

800g potatoes, scrubbed and cut into 2cm chunks
4 tablespoons olive oil
1 large red onion, halved and cut into 1cm wedges
200g chorizo sausage, peeled, halved and cut into chunks
2 tespoon thyme leaves
salt and ground black pepper
2 tablespoons parsley or coriander leaves
1 teaspoon finely chopped red chilli (optional)

Method:

Bring potatoes to a boil in a pot of salted water, boil 5 minutes, then drain thoroughly.

While they cook, heat 2 tablespoons of the oil in a large frypan and cook onion over medium heat until softened (about 5 minutes). Add chorizo and cook a further 5 minutes, stirring now and then to prevent sticking. Lift out of pan and put to one side.

Add remaining 2 tbsp oil, thyme and well-drained potatoes and cook over a medium-high heat, turning now and then, until slightly crispy (about another 10 minutes). Add the onion and chorizo mixture back to the pan and cook another minute or two.

Season to taste with salt and ground black pepper and sprinkle with parsley or coriander leaves and chilli, if using.

To watch Annabel make this recipe >> click here <<

And for more great Annabel Langbein recipes see www.annabel-langbein.com

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Comments for this article

One Response to “Cowboy hash : Annabel Langbein”

  1. Nic@diningwithastud says:
    July 5, 2013 at 1:46 pm

    We ate our weight in hash while in the States. I wasn’t sure about it at first but then LOVED it! I need tot try this recipe…minus the meat of course ;)

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