Fresh Corn & Chorizo Hash

Autumn is definitely making itself known over the last few days and as such I am trying to eek the last of Summer out of the food I am eating, whether that is big salads for lunch before I switch over to soup or dinners filled with bright, fresh colourful ingredients.


Fresh corn on the cob sold still cocooned in its silky outer leaves hasn’t been available for very long in Ireland, we have had canned corn and frozen corn but fresh corn that you can scorch on the BBQ or slice straight in to salads is a relatively new thing. Tesco had lovely fresh corn on offer for €0.49 per ear last week and that became the basis for this really quick and tasty midweek supper. At home I had eggs, garlic, salad potatoes, a red pepper and half a ring of chorizo so I picked up the corn, spring onions, and some spinach and that is all that goes in to this dish.


If you have never used fresh corn removing the kernels from the cob is really easy as long as you have a good knife. Removes the outer leaves and the strings and then stand the cob on its base and run the knife down each side from the tip to the base until you have removed all the kernels.


The amount here served two with enough left over for my lunch the next day.



Corn from two ears of fresh corn
1bunch of spring onions, peeled and sliced
1 red pepper, cubed
350 grams of salad potatoes, washed and cubed
4 cloves of garlic, peeled and grated
125 grams or half a ring of chorizo sausage, cubed. If you are celiac check the ingredients to make sure it is gluten free.
100 grams of spinach
Olive oil
Salt & pepper
2 eggs
Feta cheese or other cheese of your choice to sprinkle over.


• Boil the potatoes until tender , drain and set aside
• Heat about a tablespoon of olive oile in a wide bottomed pan over a medium high heat and then add the pepper and chorizo.
• Cook the pepper and chorizo until the chorizo starts to release the lovely paprika flavoured oil and then add the corn, spring onions, garlic and potatoes.
• Stir until everything is coated in the oil and cooked through.
• Add the spinach and cook until it just starts to wilt.

• Season with salt and pepper and set aside over a low heat while you fry the eggs.
• Heat some oil and a bit of butter if you fancy in a skillet or frying pan, when the butter starts to foam crack in your eggs and fry until the edges are crisp and lacy but the yolk is still soft.

• Spoon some of the hash on to a plate and top with an egg, crumble over some feta cheese or grate some parmesan if you prefer.


Slice in to the egg and let the egg yolk run down through the hash and mix with the oil then dig in and enjoy!

You could serve this with some good bread but it is filling enough on its own.

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