Breakfast

Chorizo and radish hash

Name: Chorizo and radish hash
Total time: 25 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 5 oz Cooking chorizo; 8½ oz Radishes; 2 oz Red bell pepper; 1¾ oz Red onion; 1 tbsp Olive oil; Sherry vinegar, a splash at the end; Flat-leaf parsley, a small handful; Sea salt, to taste

A cooked radish is a different vegetable from a raw one — the pepper burns off completely and what is left takes chorizo fat the way a potato would, for a fifth of the carbs.

5gnet carbs

30gfat

16gprotein

355kcal

Per serving25 minServes 2

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Ingredients

For the whole dish · serves 2

Cooking chorizo5 oz
Radishes8½ oz
Red bell pepper2 oz
Red onion1¾ oz
Olive oil1 tbsp
Sherry vinegara splash at the end
Flat-leaf parsleya small handful
Sea saltto taste

Method

6 steps · 25 minutes

Halve the radishes and lay them cut side down in the oil in a cold pan, then bring the heat up.
Leave them alone for 6 minutes. Moving them early is why hash goes pale and steams.
Chorizo in next, broken into coins, until its fat runs orange and coats everything in the pan.
Add the onion and pepper and keep it all moving for another 6 minutes.
Give the radishes the full 12 minutes or more. Under-cooked they keep their raw bite, and that bite is what people think they dislike about radishes.
Off the heat, a splash of sherry vinegar into the hot pan and the parsley over the top.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.