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Cowboy Hash

Some mornings you need a substantial breakfast to set you right for the day. This hearty potato hash is just perfect for the job – with a little extra spice to wake up your taste buds. If you're organised enough, the potatoes can be par-cooked the night before – or you can use any leftover boiled or baked potatoes you have in the fridge. 

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Cowboy Hash

Annabel Langbein Cowboy Hash Recipe
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Cowboy Hash
800g / 1¾ lb potatoes, scrubbed and cut into 2cm / ¾-inch chunks 4 tbsp olive oil 1 large red onion, halved and cut into 1cm / ½-inch wedges 200g / 6½ oz chorizo sausage, peeled, halved and cut into chunks 2 tsp thyme leaves salt and ground black pepper 2 tbsp parsley or coriander leaves / cilantro leaves 1 tsp finely chopped red chilli (optional)

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/cowboy-hash/428/
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Prep time:
10 mins
Cook time:
15 mins
Serves:
4-6
  • 800g / 1¾ lb potatoes, scrubbed and cut into 2cm / ¾-inch chunks
  • 4 tbsp olive oil
  • 1 large red onion, halved and cut into 1cm / ½-inch wedges
  • 200g / 6½ oz chorizo sausage, peeled, halved and cut into chunks
  • 2 tsp thyme leaves
  • salt and ground black pepper
  • 2 tbsp parsley or coriander leaves / cilantro leaves
  • 1 tsp finely chopped red chilli (optional)

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

While they cook, heat 2 tbsp 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 / cilantro leaves and chilli, if using.

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9 comments

Hi Annabel! I don't watch much tv but love when I catch you and the wild way you cook. I actually salivated while you made Moroccan tomato sauce poached eggs... Please, please, please make available the entire recipe? With all that yumminess you puréed together before the tomatoes? What was it that you sprinkled on top at the end? Love your show from the food to the scenery to hearing about your wild life!
Terrimcall May 15, 2016
Here is the link to the Vegetarian Hangover Cure http://www.annabel-langbein.com/recipes/vegetarian-hangover-cure/493/
Annabel Langbein March 09, 2016
The Moroccan tomato sauce is in Simple Pleasures on page 104. You could use this Harvest Tomato Sauce instead http://www.annabel-langbein.com/recipes/harvest-tomato-sauce/292/
Annabel Langbein March 09, 2016
Yes you can use sweet potatoes! Sweet potato has a high water content, so I find it best to steam them rather than boil. It also breaks down more easily, so stir the hash very gently.
Annabel Langbein March 09, 2016
Thanks for inspiring my 75 year old father! Quick question - could sweet potato be subbed for the white potato when (cooking for a diabetic). If so, what might you do different?
afk January 12, 2016
I want the recipe for your Moroccan tomato sauce that you cooked the eggs in in the same episode as the cowboy has.
pickle February 08, 2015
rachellskiff@hotmail.com
RachelSkiffington December 28, 2013
There is no recipe attached to the Vegetarian hangover cure. Is that deliberate?
JCalogaras March 15, 2013
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January 24, 2013
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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