This is a variation of the Sweet Potato Hash with Fried Egg and Avocado. Instead of using sweet potatoes it used turnip and pumpkin with Chorizo for a light meal that is full of flavours.
- 1/2 turnip, grated and with excess liquid squeezed out
- 150g pumpkin, grated and with excess liquid squeezed out
- 5 spring onions, chopped
- 2 garlic cloves, chopped
- 100g quality chorizo, chopped
- 3 mushrooms, chopped
- 1/2 tsp kashmiri chilli powder
- 1/2 Tbsp ground coriander
- 1/2 Tbsp ground cumin
- 1/4 tsp turmeric
- 1 tsp salt
- black pepper
- salad leaves
- 1 fried egg, sunny side up
- avocado or olive oil
- ghee for cooking
- Place the turnip in a tea towel and wring strongly to remove the excess water.
- Place the grated pumpkin in a tea towel and wring strongly to remove the excess water.
- Combine the turnip, grated pumpkin, spring onions, garlic, chorizo, spices, salt and pepper in a bowl and stir to combine.
- Add a little ghee in a pan and add enough of the turnip and pumpkin mixture to the pan to cover the bottom. Stir fry 1 minute and then cover and cook for 5-10 minutes until the bottom becomes crispy.
- In the meantime fry an egg
- When the hash is ready transfer to a plate.
- Place an egg on top. Serve with avocado and salad leaves.
- Sprinkle with a little olive or avocado oil and garnish with a sprinkle of extra salt and pepper.
Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured,smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes. Chorizo gets its distinctive smokiness and deep red color from dried smoked red peppers.
Music to go with it…
Listen on Spotify: Timber Timbre – Hot Dreams