Chorizo and Potato Loaf
1 hr 20 min
Who said loaves need to just be sweet? Here, we take a savoury spin with this potato loaf that has pieces of chorizo hidden in every bite. For more of a spicy kick, swap in chili powder for smoked paprika! Serve as an appetizer with dips and spreads, as a side dish with meals, or serve with soups and salads rather than brown or white bread. The possibilities here are endless!
250 gm, peeled, cubed into 1 cm pieces
2 medium egg(s)
Plain fat free yogurt
3 oz, quartered lengthways, thinly sliced
- Preheat oven to 392°F (200°C). Cook potato in a large saucepan of boiling salted water for 2 minutes. Drain.
- Whisk eggs and flour in a medium bowl until combined. Add coriander, oil, yogurt and paprika. Season with salt and pepper and whisk to combine. Stir through potato and onion.
- Pour one-third of mixture into a loaf tin and sprinkle with one-third of chorizo. Repeat twice to make 3 layers.
- Bake for 35 minutes or until loaf is cooked when tested with a skewer. Set aside in tin for 10 minutes before turning onto a wire rack to cool. Serve warm or at room temperature or store in an airtight container in the fridge when cooled.
- Serving size: 1/8 loaf