The leftover potato appreciation society

Lunch: Chorizo, potato & kale hash with fried egg

It’s Monday morning*. I’m not sure why I’ve opened with that, you’ll know what day it is, hopefully. I’ve been writing client LinkedIn posts for the last few hours, which included some painfully slow video resizing. I made a coffee to suppress the hunger signals that were already calling from my stomach and as an excuse to move from my chair. It’s only 11 and I’m already thinking about what I’m going to have for lunch.

I’m undecided. You?

I know there’s some leftover sausages in the fridge. Maybe a sausage & caramelised onion sandwich or balsamic sausage & potato salad?

Leftovers are always a great place to start. Leftover potatoes are literally one of my favourite ingredients. I will always find room in my fridge for leftover potatoes. There is an absolute magic that happens when cooked potatoes are fried. That starchy, crispy, chewy goodness. Get some warmth into them with garlic, paprika or chilli. Brighten them up with herbs, lemon or vinegar. Drown them in mayonnaise, melted cheese or a runny egg.

I might start a leftover potato appreciation society. You in?

*I’m actually casually mentioning it to draw your attention to the fact that this email newsletter thing has moved back to a Monday slot, for now.

Rustle up

Chorizo, potato & kale hash with fried egg

Leftover potatoes get a new-meal makeover

Ingredients:

• Leftover cooked potatoes

• Chorizo slices chopped up

• Spring onion

• Kale or cavelo nero, finely sliced with stalk removed

• Egg

• Oil for frying

• Salt & pepper

• White wine vinegar (optional)

• Fresh parsley (optional)

To make:

Start by cooking off the vegetable, the kale and onions in a little oil, until they’re cooked to your liking.

Add the pieces of chorizo and adjust the heat so that the chorizo doesn’t burn.

Add the pre-cooked leftover potatoes to reheat and soak up the paprika-infused oil. At this point, you might like to add a dash of white wine vinegar to help the potatoes crisp up.

When the potatoes are hot, finish with roughly chopped parsley and then transfer the whole lot to a plate.

Add a little more oil to the now empty frying pan and fry your egg or eggs — mine was a double yolker!

Not feeling the love with this week’s lunch?

Continuing the leftover potato theme, how about Bombay bubble & squeak, tartiflette toastie or patatas bravish?

P.S. ICYMI here’s last week’s post.

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