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Potato, salmon & chorizo crush


  • Cook the potatoes in plenty of lightly salted, boiling water until tender. Drain very well and roughly crush with a fork.
  • At the same time, heat the oil in a large non-stick pan and sear the salmon briefly over a high heat. Then remove the salmon, cube (or flake) and set aside.
  • Add the onion to the pan and gently saute until softish. Then add the chorizo and toss for a few minutes until slightly coloured. Add the crushed potatoes, mix well and cook until a crust begins to form throughout. Then add the salmon, parsley, parmesan and seasonings. Mix well and flatten out to form a cake.
  • Make three slight indentations in the top and break eggs individually into the wells. Cover, turn the heat down and gently cook until the eggs are just set.
  • Serve in the centre of the table with plenty of country-style bread.


  • 600 gm chats (baby potatoes), scrubbed
  • freshly ground salt & pepper
  • 2 tbsp olive oil
  • 2 x 180 gm salmon steaks
  • 1 onion, finely chopped
  • 2 medium chorizo sausages, sliced & then halved 
  • 2 tbsp freshly chopped parsley
  • 3 tbsp freshly grated parmesan
  • 3 eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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