I make salad at all times of the day. Breakfast salad is pretty typical in our house, especially since we’re usually breaking-the-fast during regular lunch hours. ;) This meal was a salad I served for dinner. It was quite filling.
I was looking at the menu I planned for the week and decided to take a right turn and make something completely different. I knew I was going to make a salad but I was looking for what protein to add to the meal.
With a link and a half of uncooked Chorizo lying on the top shelf in the refrigerator, I decided it was a good time to use that before it went bad. I threw together some potatoes and chorizo and let it cook long enough on the stove that it turned soft enough to look like it was smashed, hence the name. :)
Chorizo Potato Smash over Spinach Salad
Yield: 2-4 Servings
Ingredients
- 3 organic baking potatoes, peeled
- extra virgin olive oil, grass-fed butter, coconut oil or your preferred cooking fat
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 11.5 ounces chorizo
- 4 cups organic baby spinach
- 1 green bell pepper, chopped
- coarse ground sea salt, to taste
- coarse ground black pepper, to taste
- dried oregano, to taste
- extra virgin olive oil
- apple cider vinegar, for dressing
- raw cheddar cheese block
Directions
- Chop the peeled potatoes into small, manageable pieces.
- Melt your choice of fat in a 10-inch skillet over medium heat. Add potatoes and cook, stirring frequently.
- Add majority of the chopped onion and garlic to the pan. Reserve a small amount of the onion for the salad.
- In a smaller skillet over a second burner, cook the chorizo over medium heat until browned.
- Stir the potato mixture. If you let it sit too long without mixing, it will start sticking to the bottom of the pan or burning so keep your eye on it, and keep stirring.
- Grab the plates you'll be using to serve. Split the spinach and chopped green pepper between the two plates. Top with the reserved onion.
- Season both salads with a pinch of sea salt, black pepper and dried oregano. (Be sure to stir ingredients in both pans.)
- When the chorizo is looking about done, add it to the skillet with the potatoes. At this point your potatoes should be looking about done so remove from heat after stirring chorizo to combine with potatoes.
- Drizzle both salads with olive oil & vinegar.
- Top both salads with the chorizo & potato mixture.
- Shred a little bit of raw cheddar cheese from the block using a microplane and serve.
- Enjoy! :)
