Episode 14: Spanish Hash

As promised, I made a hash out of some of the leftovers from my cocido madrileño. It was delicious. And since a cocido is not very heavily seasoned, you could probably make this without having first made the cocido:

Spanish Hash

• 1-2 Tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/4 tsp sweet Spanish paprika (pimentón dulce)
• 1/2 cup cooked chicken
• 1/2 cup cooked pork belly
• 1 small turnip, peeled, boiled and cut into 1/4 inch slices
• 1 small, waxy potato, peeled, boiled and cut into 1/4 inch slices
• Salt and pepper to taste

1. Heat the oil in a large pan (NOT non-stick) over medium-high heat.
2. When oil is hot, add onion, garlic and paprika. Stir to make sure paprika is thoroughly mixed in. Cook for 2-3 minutes.
3. Mix the meats and vegetables together. Add to the pan, mixing thoroughly with the onion/garlic/paprika mixture and spreading out into the thinnest possible layer.
4. Cook until the bottom has begun to brown, about 8 minutes. Remove from heat.
5. When serving, make sure to scrape up as much as possible of the browned bits at the bottom of the pan.
6. Serve with an egg, either fried over-easy in olive oil, or poached.

(Sorry for the lack of pics in this post. Attempts turned out to be fuzzy. Whatever my quality as a writer, I'm a lousy photographer.)