Chorizo & Potato Hash

If there is ever a time to shake up your weekend breakfast/brunch situation - it is for this dish! I have been making Chorizo Hash for years, but typically with fried or scrambled eggs and haphazardly topping with salsa. While it’s still a delicious breakfast, I made a couple tweaks which take advantage of what egg and salsa can also offer - a delicious and super savory sauce! Rather than serving with tortillas, I opted for tortilla chips for some crunch. Serve with sliced avocado, garnish with cilantro and dig in!

Ingredients

Serves 4

1 lb mexican pork chorizo (soyrizo works too but you will need to add some oil to get it to brown)

2 tbsp ghee (it has a higher heat tolerance but avo oil or butter works well too)

1 russet potato (cubed and parboiled for 15 -20 minutes)

1 onion

1 red bell pepper

1 green bell pepper

1 cup salsa of your choice (I used a roasted tomatillo salsa)

1/2 cup shredded cheese (something you like that melts)

4-6 eggs

1 avocado

1/2 cup chopped cilantro leaves (finely dice the stems for the sauce)

Method

1. Preheat oven to 420 F.

2. Parboil the potatoes in salted water for 15-20 minutes or until softened. Drain the water out of the pot then return the lid back to the pot and (using a pot holder) give the potatoes a good shake. This will roughen up their texture and allow them to crisp up a bit more like home fries. Drain on a paper towel and set aside.

3. Heat a cast iron skillet on medium high. Add in the chorizo, breaking it up with a wooden spoon and allow fat to render. Once the fat renders the chorizo will cook in the released oil/fat and begin to turn crispy (the less your stir the better). Once it is browned, remove it from heat and allow to drain in a bowl lined with a paper towel.

4. Add the ghee to the skillet and allow to melt until it coats the bottom of the pan. Add in the potatoes in a single layer, Try not to stir them too much so they can have ample time to turn golden and crispy. Once golden, lower the heat and either remove them (if they are starting to get too over cooked, or leave them while you add in the next ingredients.

5. Stir in the onion and bell peppers and cook until softened. Turn off heat and add the chorizo (and potatoes, if removed) back in. Stir in the salsa ensuring it coats everything evenly.

6. Sprinkle the cheese evenly on top and pop into the oven for 20 minutes or until cheese is melted.

7. Meanwhile, bring a pot of water to boil. Working with one egg at a time, crack the egg into a sieve over a bowl. the most whispy part of the egg white should fall into the bowl leaving the strongest part of the egg white in the sieve with the yolk.

8. Once the water is boiling, lower the heat and use a spoon or whisk to create a vortex. remove the spoon/whisk and place the egg in the center of the vortex. Allow to cook for 4 minutes and use a slotted spoon to carefully remove to a plate. Complete with remaining eggs.

9. Once the cheese has totally melted and is golden on top, remove the skillet from the oven. Using a spoon, create 4-6 wells in the hash and place each poached egg in a well.

10. Top with cilantro and avocado and serve immediately with tortilla chips. Dig in!