BreakfastApril 12, 2020
Chorizo Potato Hash with Fried Eggs
Be a breakfast hero. Or a dinner hero for that matter. Make hash.
This version is warmingly spicy and supremely comforting. Perfect for a hangover, a cold rain day, or the shelter in place dull drums. It’s also a great way to get rid of junk in the fridge.
If making this for breakfast, you can make the potatoes and chorizo business the night before (a good idea pre-bender) and then reheat in the oven while you fix the eggs. I like mine over easy, ymmv.
Mise en Place
Produce
- 3 lbsmall russet potatoes, halved
- 1 tbscilantro, minced
- 1onion, diced medium
- 1red pepper, 1/2 inch julienne
- 1jalepeno, diced small
- 1/2lime, juiced
Staples
- 1/4/ cupmayo
- 1 tsphot sauce, cholula preferred
- kosher salt
- black pepper, ground
- olive oil
Meats
- 1 lbmexican chorizo
Equipment
- 1oven, 450
- 1big pot of boiling water
- 1sheet pan
- 1skillet
- 2bowls
- 1grill press or other smasher
Directions
- mix to gether mayo, lime juice, hot sauce, and a big pinch of salt. set aside
- salt the boiling water and add potato halfs, cook for 15 minutes
- evac ptotaoes to bowl
- toss potatoes in bowl with a good amount of olive oil
- place the potatoes on the sheet pan and gently smash them down
- liberally salt and pepper the potatoes
- put the potatoes in the oven and cook till golden brown. turning every 10 minutes. this could take anywhere from 30-60 minutes depending on the potato
- meanwhile, when potatoes look near done, heat skillet over medium
- with some olive oil cook onion and peppers with a big pinch of salt till just soft, 5-7 minutes
- add chorizo and cook 5-7 minutes longer
- evac chorizo mixture to bowl, and cover to keep warm
- wipe out skillet
- evac potatoes
- reheat skillet to medium
- plate potates, top with chorizo mix, then spoon on some of the mayo hot sauce
- with some oil, fry the eggs to your liking, you may need to do this in batches
- top plates with 2 eggs each
- dust with minced cilantro
- dig in