This recipe is great for using up left-over jacket potatoes or just a delicious one pot potato dish. It is adaptable to whatever ingredients you have in your fridge, and it goes so well with roast chicken at this time of year when you have cooked enough roast potatoes over the winter months!
Ingredients
- 3 – 5 cooked large potatoes with skins, diced up
- 3 red onions, thinly sliced
- 260g chorizo sausage, skin removed and thinly sliced
- 100g pancetta, optional
- A handful of wild garlic or parsley
- Olive oil
- Freshly ground black pepper
Method
- Fry the onions, chorizo and pancetta (if you are using) in a little oil in a large oven proof pan over a medium heat until everything starts to colour, and the onions are softened.
- Add the chopped potatoes and wild garlic, a little ground black pepper and cook for 5 minutes more. Taste for seasoning.
- Give it a good stir and if you like a crispier topping pop it under the grill for a few minutes until its golden brown.
