Central American Style Chorizo Hash

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add a splash of water and stir in the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, halve the baby plum tomatoes. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

In a small bowl, combine the soured cream with half the garlic. Season with salt and pepper and mix. Set aside for later.

Once caramelised, pop the onion into a small bowl and set aside for later.

Give the (now empty) pan a quick wipe and pop back on medium-high heat with a drizzle of oil.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once browned, set the chorizo aside in another small bowl for later. 

Return the pan to a medium-high heat (keeping the chorizo oil- it all adds to the flavour!) and add a drizzle more oil if needed.

Add the bell pepper chunks and fry until it starts to soften, 4-5 mins.

Once softened, stir in baby plum tomatoes, smoked paprika, remaining Central American spice mix and remaining garlic. Stir-fry, 2-3 mins. Add a drizzle more oil if it looks a little dry.  

Next add the water and sugar (see pantry for both amounts) and simmer until reduced and thickened, 2-3 mins.

Remove from the heat. Once cooked, stir in the cooked potato chunks and half the coriander. Season with salt and pepper and mix until everything is coated.

Taste and add more salt, pepper and sugar if you feel it needs it.