Endive mash with sweet potato and crispy chorizo ​​crumbs

Finely chopping chorizo, frying it, and mixing it with breadcrumbs gives it a crispy touch. It is delicious for garnishing your endive mash.

Endive mash with sweet potato and chorizo

• Cut all the potatoes into pieces and cook them in water with a pinch of salt for about 15 to 20 minutes until tender. Add the crushed garlic cloves to the pan as well.
• Meanwhile, cut the chorizo ​​into small cubes and grind them in a food processor into finer crumbs. Remove them and grind the pieces of bread into crumbs as well.
• First, fry the chorizo ​​crumbs in a large frying pan until most of the fat has rendered out and the crumbs are crispy. Scoop them out of the pan with a slotted spoon and let them drain on some paper towels.
• Wipe most of the remaining fat from the pan with a paper towel and discard it, but leave about a tablespoon behind (instead of discarding it, you could also scoop it into a jar for later use). Fry the breadcrumbs in the remaining chorizo ​​fat until crispy. Then scoop them out of the pan and mix with the chorizo.
• When the potatoes are cooked, drain them. Then let them steam dry for a few seconds over high heat. Add a knob of butter and/or a splash of cream or milk and mash into a smooth purée. Make sure to mash the garlic cloves finely as well.
• Mix the endive into the mashed potatoes and heat for another 2 to 3 minutes over low heat (so the endive wilts slightly). Season to taste with salt and pepper.
• Spoon onto a plate and scatter the chorizo ​​breadcrumbs like confetti over the endive mash.

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