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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 flatbreads ready.
Boil
Boil potato cubes in well-salted water over high heat 9–10 minutes until just tender but still holding shape. Drain thoroughly and set aside.
Sear
Heat 2 tbsp oil in a large 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.
Saute
Add diced onion to chorizo fat, cook 3–4 minutes until softened. Add drained potatoes, press flat, cook without moving 4–5 minutes until undersides golden. Toss and repeat until potatoes are golden all over.
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 to taste, cook 1–2 minutes until heated through.
Fry
Push hash to one side. Add 2 tsp oil and fry eggs over medium-high 2–3 minutes until whites set and yolks remain runny.
Plate
Divide hash and eggs between two plates. Scatter coriander and green chilli over top. Serve with lime wedges and warm flatbread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.