3 potatoes, peeled and cut into cubes
3 tbsp olive oil
180g haloumi cheese
2 chorizo sausages, sliced into 1cm-thick rounds
lemon wedges and chopped parsley, to serve
Make up a big batch of this hash, open a few cold beers and share the lot with friends. Dangerously moreish!
Place the potato in a saucepan, cover with cold water and bring to a boil. Cook for 10 minutes or until tender and drain. Put a saucepan on medium heat and add the olive oil, then potato pieces. Cook for five minutes tossing the pieces around regularly so the potaotes are beginning to turn golden. Add the haloumi and chorizo to the pan and cook for a further two minutes, or until the haloumi has a lovely crunchy crust and the chorizo is heated through.
Serve with lemon wedges, parsley and lots of Beerenberg Balsamic Beetroot Relish.