Chunky Hake, Chorizo and Onion Potato Hash, Wilted Spinach and Roast Peppers

Enjoy our NEW Irish caught Chunky Irish Hake with this chorizo, onion and potato hash with wilted spinach and roasted peppers. A tasty dinner or weekend lunch option that is easy to make and a great way of using up leftover spinach etc. that you may have in the fridge. Chorizo adds a lovely spiciness’ which perfectly compliments our mild Chunky Hake.
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2 Donegal Catch Chunky Hake fillets

350 grams floury potatoes, peeled and cubed

1 onions, finely sliced

100 grams chorizo sausage, cut into cubes

Salt and freshly ground black pepper

1 garlic clove, sliced

½ teaspoon dried thyme

100 grams roasted red peppers, from a jar, sliced

150 grams spinach

Chopped parsley, to serve


  1. Preheat oven to 200 C / 180 C fan.
  2. Place potato cubes in large pan of cold, salted water and bring to a boil. Boil for 2 minutes then drain and allow to steam for a few minutes.
  3. Place a large frying pan over a medium heat and add a drizzle of the oil from the jar of roasted peppers then add the potatoes and season with salt and pepper. Cook, for about 10 - 15 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from the pan and set aside.
  4. Place the fish on a baking tray and place into the oven for 25 minutes, until cooked through.
  5. Meanwhile, in the same frying pan, add a little more oil from the jar and add the sliced onion. Fry for 10 minutes until translucent and softened then add the chorizo and fry for a further 5 minutes until it becomes crispy and releases its oils. Add the sliced garlic clove, paprika and thyme and cook for 2 minutes then add the potatoes back into the pan. With the back of a fork, crush a few of the potatoes to expose the soft middles and continue for fry for 10 minutes, stirring to make sure nothing catches.
  6. Just before serving, stir through the spinach and roasted peppers. Cook for a few minutes until the spinach wilts and the peppers heat through then plate up with the fish. Sprinkle with parsley to serve.

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