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Sobrassada Hash

Serves 4 as a brunch dish


750 g | 1 lb 10 oz salad or new potatoes
200 g | 7 oz sobrassada
½ red onion
½ red pepper
1 ½ teaspoons salt
Approximately 10 g of black pepper
120 ml | ½ cup olive or vegetable oil
Rough handful parsley


  • Boil the potatoes, skin on, in salted water until they are soft but still firm enough to hold their shape. Drain and allow them to cool before peeling and dicing into 1-2 cm | ½ - 1 inch pieces, no need to be too exact about it
  • Peel and finely slice the onion from root to tip
  • Deseed then finely slice the red pepper
  • Peel the skin off the sobrassada


Heat the oil in a heavy bottomed frying pan or wok until it is shimmering but not quite smoking. Add the chopped potatoes and gently fry until they start to brown on all sides, then add the red onion, red pepper and 1 teaspoon salt. Continue to fry until the onions start to soften. Add the sobrassada and black pepper, stir-fry until the sobrassada is crisp. Check for salt and add the remaining ½ teaspoon if you need it. Sprinkle with parsley and serve immediately.

You don’t have to peel the potatoes but they absorb flavours better when you do.

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