Date posted: 27/09/2022

Cuban hash and green salsa

A chorizo, potato and egg hash with a homemade flavoursome green salsa sauce.

  • Serves 10
  • Timing: 35 mins
Votes: 1 Average: 5


Cecinas Pablo Leon Artisan Chorizo (mild, chilled) 400g
Farmstead Pork sausage meat (chilled) 400g
Peeled new potatoes 1200g
Onion (large, chilled) 200g
Red capsicum peppers (chilled) 200g
Spring onion (trimmed, chilled) 1/2 an onion
Lime (green salsa) 1 lime
Coriander (green salsa) 200g
Ground cumin (green salsa) 2g
Table salt (green salsa) 2g
White wine vinegar (green salsa) 20ml
Garlic (green salsa) 30g
Jalapeno peppers (green salsa) 50g
Pure olive oil (green salsa) 40ml


Cuban hash
  1. Cut the chorizo into small diced pieces, and pre-heat a large frying pan on a medium heat.
  2. Add the chorizo to the pan and then after a minute or so, add the sausage meat.
  3. Once the meat is cooked, remove it and set it aside.
  4. Without cleaning the frying pan, add the diced new potato pieces into the same pan. Once the potatoes are half cooked, add the diced onions and peppers.
  5. Once the vegetables are almost cooked, add the sausage meat and chorizo back into the same pan, and mix together well.
  6. Once the hash is ready to plate, serve it up and drizzle over the green salsa and garnish with some spring onion slices.
  Green salsa
  1. Place all of the ingredients into a blender, and blend well until the mixture is smooth.
  2. Serve as a side or drizzle over the main dish to add flavour.
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