Crispy Potato Chorizo Hash Dish (Print Version)
# Ingredients:
01 -
1.5 pounds russet or Yukon gold potatoes, diced into 3/4- to 1/2-inch pieces
02 -
2 tablespoons distilled white vinegar
03 -
Kosher salt, to taste
04 -
4 ounces Spanish chorizo, diced
05 -
1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
06 -
1/2 teaspoon ground cumin
07 -
1/4 teaspoon ground paprika
08 -
Freshly ground black pepper, to taste
09 -
6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
10 -
1 poblano pepper, diced into 1/2-inch pieces
11 -
4 eggs
12 -
1/4 cup fresh cilantro leaves, roughly chopped
13 -
1/2 small avocado, diced
14 -
1/2 cup salsa verde for serving (optional)
15 -
12 warm corn tortillas for serving (optional)
# Instructions:
01 -
Preheat oven to 375°F. Place potatoes in a large saucepan and cover with 2 quarts of cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook until barely tender, about 5 minutes after boiling. Drain in a colander and let sit for 2 minutes.
02 -
Place diced chorizo in a cast iron skillet over medium heat. Cook, stirring, until crisp on all sides and fat has rendered, about 10 minutes. Remove with a slotted spoon to a large bowl, leaving the fat in the skillet.
03 -
Add 3 tablespoons of oil to the skillet and heat over medium-high until shimmering. Add drained potatoes and cook, stirring occasionally, until deep brown and crisp on all sides, about 20 minutes. Stir in cumin and paprika, cooking until fragrant for 30 seconds. Season to taste with salt and pepper, then transfer to the bowl with chorizo.
04 -
Add the remaining tablespoon of oil to the skillet and heat over high until shimmering. Add scallion whites, light greens, and poblano, cooking and stirring occasionally until charred, about 2 minutes. Season with salt and pepper, then transfer to the bowl with potatoes and chorizo. Toss to combine and return all ingredients to the skillet.
05 -
Make 4 wells in the potato mixture in the skillet. Break 1 egg into a small bowl and slide it into a fine-mesh strainer, gently swirling to remove excess white. Carefully place the egg into one of the wells. Repeat with remaining eggs. Drizzle eggs with a few drops of oil, season with salt and pepper, and transfer to the oven. Bake for 10 minutes, or until whites are barely set but yolks remain runny.
06 -
Remove skillet from the oven and garnish with sliced scallion greens, chopped cilantro, and diced avocado. Serve immediately with optional salsa verde and tortillas on the side.
# Notes:
01 -
Strain the eggs before adding them to ensure tidy presentation and proper cooking.
02 -
Keep an eye on the potatoes as they brown to avoid burning them.