Fried chorizo and kohlrabi
Simple Too, p. 46
This is a take on papas con chorizo, a Mexican breakfast fry-up. It works as well for brunch as it does piled into tacos. Serve with the cheesy corn dip (p. 44) for a taco feast, along with all the soured cream, grated cheese, warm corn tortillas and guacamole you can fit on the table. Ingredients note: Make sure you use fresh cooking chorizo, which is uncooked and softer in texture than the firmer, cured type.
Ingredients
- 3–4 kohlrabi, peeled and cut into 1cm dice (750g)
- 1 large red onion, thinly sliced (180g)
- 2 tsp cumin seeds, lightly crushed
- 1 tsp dried oregano
- 1 tbsp sherry or red wine vinegar
- 15g coriander, roughly chopped
- 3 tbsp double cream
- Green salsa (p. 286), to serve (optional)
- Fine sea salt and black pepper
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