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  • Grace

Hangover hash

A life-saving vibrant hash pimped up with some delicious salsa verde and crunchy radishes

(photo by Ellis Parrinder, styling by moi)

I’m obsessed with Matty Matheson and so should you. He’s sweary, hilarious and makes the filthiest food. He’s also just launched his new cooking show ‘Just a Dash’ on YouTube. Please watch it and thank me later. Anyway, he makes a fantastic hash recipe which I’m pretty sure has saved lives. I decided to adapt it to save my life recently after drinking too many tequila shots. You’re welcome.

Serves: 2-3 people Ingredients: 1 baking potato 1 red onion 1 red pepper 100g chorizo chunks 2 cloves garlic crushed 200g cherry tomatoes halved 1 tin kidney beans drained 1 ball of mozzarella A handful of chopped coriander 1 spring onion sliced A handful of radishes thinly sliced 1 lime Salsa verde A handful of mint A handful of parsley A handful of coriander 2 tsp of capers A good glug of red wine vinegar Enough olive oil to cover the herbs and capers Seasoning

1. Preheat oven to 220C. Cut potatoes up into decent sized cubes and put them into a pan with two tbsp of olive oil. Fry on a medium heat for 8-10 mins until golden brown and cooked through.

2. Whilst the potatoes are cooking, dice the red onion and cut the red pepper into large chunks. Remove the potatoes from the pan and add the red onion, red pepper, chorizo and crushed garlic. Fry on a medium heat for 10 mins until soft.

3. Add in the kidney beans and the potatoes until warmed through. Season. Remove from the heat and add the cherry tomatoes. Then tear up the mozzarella and dot around the pan. Crack in the eggs and place in the oven for 10-15 mins until the eggs have cooked and the tomatoes are nice and juicy.

4. Meanwhile, make the salsa verde. Roughly chop the herbs and capers then put into a bowl. Add in enough olive until the herbs are covered, then add in a good glug of red vinegar and season to taste. Put to one side.

5. Remove from the oven and top with the chopped coriander, sliced onion and sliced radish. Squeeze over the lime juice and drizzle over the salsa verde.