Brunch
Goan Chorizo and Potato Brunch Hash
A Portuguese-Indian Goan brunch, spiced chouriço sausage fried with potato and onion until crisp and deeply fragrant with Goan spice so the Portuguese pork tradition and the Indian masala culture are structurally present in every mouthful, topped with two fried eggs.
$8
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
680Calories
34gProtein
38gFat
52gCarbs
6gSugar
5gFiber
880mgSodium
402mgChol
0gSat Fat
Goes well with
Masala Chai
local
Kingfisher Beer
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Slice chouriço into 1cm rounds. Cut potatoes into 1.5cm cubes. Finely dice onion and grate garlic. Measure turmeric, cumin, kashmiri chilli powder, and salt. Slice green chilli thinly. Chop coriander. Have lime wedges and flatbread ready.
2
Boil
Boil potato cubes in well-salted water over high heat 8 minutes until just tender but still holding shape. Drain thoroughly and set aside.
3
Sear
Heat 1 tbsp oil in a wide non-stick frying pan over medium-high. Add chorizo rounds, cook 3–4 minutes until fat renders and edges crisp. Remove and set aside, leaving fat in pan.
4
Saute
Add onion to chorizo fat, cook 3–4 minutes until softened. Add drained potatoes, press flat, cook without moving 3–4 minutes until undersides golden. Toss and repeat until potatoes golden all over.
5
Bloom
Add garlic, turmeric, cumin, and kashmiri chilli to the pan. Toss through and cook 1 minute until fragrant. Return chorizo, toss everything together, season with salt, cook 1–2 minutes until heated through.
6
Fry
Push hash to one side. Add 1 tsp oil and fry eggs over medium-high 2–3 minutes until whites set and yolks remain runny.
7
Plate
Slide hash and eggs onto a plate. Scatter coriander and green chilli over top. Serve with lime wedges and warm flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g Goan chouriço
- 500g500g waxy potatoes
- 4 tbsp4 tbsp neutral oil
- 11 medium onion
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp kashmiri chilli powder
- 1/2 tsp1/2 tsp fine sea salt
- 44 large eggs
- 10g10g fresh coriander
- 11 small fresh green chilli
- 22 lime
- 22 flatbread
