We all watched Andy Murray win Wimbledon last night. I’ll admit that I’m not the biggest tennis fan, I’ll watch it and play it a little (we went down to Weston Park to play the other night – I was terrible) – but the final was not to be missed.
As Andy battled and fought to win, I was trying not to burn my hash and keep a noisy washing machine quiet, whilst removing the shell from two boiled eggs. It was fun, but nerve-racking – I think I was shaking with excitement a little towards the end – my boiled eggs looked very messy!
By the time my hash was served, Andy was climbing up the sides of the court to see his team and loved ones. I can’t help but feel like my dinner was slightly overshadowed by Mr Murray… It was amazing. This hash is one of the best dishes I’ve concocted in a long time and I’d urge you to make it. A perfect blend of spices, cooled by the tomato – sorry to blow my own trumpet but it was lush!
To make this you’ll need:
- 30-40g finely slices chorizo (I sliced mine with my Oxo Goodgrips Mandolin)
- Enough potatoes for two people, quartered
- 1 shallot
- 1/2 courgette finely sliced
- 1 tomato finely chopped
- 1/2 tsp paprika
- 1/2 tsp chilli powder
- 2 eggs (optional)
- Chop you potatoes and boil them for 20 mins or until they are turning fluffy – ideally on a high heat.
- In a frying pan heat a few tablespoons of oil and add in your potatoes, onion, courgette tomato, spices and seasoning. Combine well and keep mixing every few minutes to brown you potatoes.
- After 5 minutes put your eggs on to boil and add in your chorizo – continuing to stir.
- Once your eggs are boiled and shelled, serve up your hash, cut your eggs in half and place them on top.
Hayley Jayne xx