Smoked mackerel and chorizo potatoes
(from Elyce123’s recipe box)
freeze the finished dish for up to 1 month. thaw overnight then pan-fry in a little oil over a high heat
Source: delicious. June 2005
Prep time: 5 minutes
Cook time: 20 minutes
Serves 4 people
Categories: June
Ingredients
- 200g piece chorizo, roughly chopped
- 2 small onions, chopped
- 900g potatoes, cut into small cubes
- 250g cherry tomatoes, halved
- 4 peppered smoked mackerel fillets, skinned
- large handful of fresh parsley leaves, chopped
Directions
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Heat a large, non-stick, frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.
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Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.
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Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.