Chorizo with Sweet Potato Hash Browns and Homemade Mojo Rojo Sauce

I got inspired by the Spanish cuisine and made this lovely quick meal. To make this dish, buy your favoraite chorizo sausages, you can either grill them outdoors or in the oven or fry them in a frying pan, as you prefer them. Prepare the sauce and the hash browns from the recipes below: 

Ingredients

PORTIONS: 5 dl

400 g red tomatoes

2 slices of white mold bread

2 tablespoons red wine vinegar

4 garlic cloves

150 g grilled pepper in oil

1 teaspoon cumin

1 tsp tsp cayenne pepper

1/2 cup olive oil

1 krm salt

Dice the bread and place it in a bowl. Pour over the vinegar. Let stand for about 5 minutes until the bread has attracted the vinegar.

Peel the garlic. Cut the garlic, tomatoes, and peppers into smaller pieces. Mix this and bread smoothly in a food processor or with a stick mixer. Season with cumin, cayenne pepper, and salt.

Pour in the oil drop by drop while continuing to mix until it has become a thick sauce. Serve directly or save in fridge. 

For all

Make gluten-free: choose gluten-free specialty bread

Make lactose free: use milk-free bread.

Make milk protein-free: use milk-free bread.

Make egg-free: use egg-free bread.

Sweetpotato Swedish Hashbrowns 

Mix 1½ dl milk with 1 dl wheat flour to a smooth batter. Add 1 egg, ½ teaspoon salt, and some white pepper. Peel and grate 200 g of sweet potatoes rough on a grater. Turn down the batter and fry the hashbrowns in 1 teaspoon butter each.