Spud Lite Potato Hash with Chorizo, Capsicum and Goats Curd 

Potato hash with chorizo, capsicum and goats curd

Serves: 6 to 8

INGREDIENTS

  • 1.5kg Spud Lite potatoes, cut into 2cm cubes
  • 1/2 cup olive oil
  • 1 large onion, peeled and diced
  • 1 clove garlic, crushed
  • 1 chorizo, cut into 1cm cubes
  • 1 tsp sweet smoked paprika
  • 1 yellow capsicum, deseeded and cut into 2cm cubes
  • 1 red capsicum, deseeded and cut into 2cm cubes
  • salt flakes and freshly ground black pepper
  • 1/2 cup fresh parsley, roughly chopped
  • lemon juice, to serve
  • 100g goat feta

METHOD

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Step 1 - Steam Spud Lite Potatoes

Steam potatoes for 10 minutes or until just tender.

Step 2 - Saute Ingredients

Heat 1 tablespoon of oil in a large saute pan over a low heat. Add onion, garlic, chorizo, paprika and capsicums, cover and cook for 10 minutes. Remove from pan and set aside until required.

Step 3 - Crisp Spud Lite Potatoes and Mix Sauteed Ingredients

Heat 2 tablespoons oil in the same pan over a medium-high heat. Add half the steamed potatoes, tossing to combine and cook for 8 minutes or until golden. Remove from pan and set aside. Repeat process with remaining potatoes. Return the potatoes and chorizo mixture to the pan, seasoning with salt and pepper.

Step 4 - Serve Spud Lite Hash

To serve, add parsley tossing to combine, squeeze fresh lemon juice over the top and crumble over goat feta.

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