Chorizo Potato Hash
1 1/2 pounds Yukon Gold potatoes cut into 1/2” dice
2 tablespoons white wine vinegar divided
1 medium onion diced
2 medium bell pepper cut into 1/4” dice (I used a mix of red, yellow
1 pound chorizo sausage skins, removed, cut into 1/2” half moons
4 tablespoons olive oil divided
1 1/2 teaspoon kosher salt divided
1/2 teaspoon black pepper divided
1/2 teaspoon cumin divided
1/2 teaspoon smoked paprika divided
1-2 eggs per person poached directions follow or just a fried egg
Sprinkle queso fresco or feta cheese
1/4 cup cilantro chopped
For The Hash: Bring a medium pot of water to a boil. Add one tablespoon of vinegar and 1 teaspoon kosher salt. Add the diced potatoes and cook for 10 minutes until tender. Strain the water from the potatoes and set aside. Heat 2 tablespoons oil in a 10-12” heavy non-stick skillet over medium high heat. Add the chorizo and cook until browned and fragrant. Transfer the sausage to a medium bowl. Add 1 tablespoon oil to the skillet and add the cooked potatoes. Sprinkle on 1/4 teaspoon each of kosher salt, black pepper, paprika and cumin. Stir to combine, then leave them alone. Don’t fidget with the potatoes — you want them to take on a golden color and crispy edges. Cook for about 7-8 minutes, stirring occasionally.
Transfer potatoes to the bowl with the sausage. Add the remaining tablespoon of oil to the skillet and stir in the diced bell pepper and onion. Sprinkle on the remaining 1/4 teaspoon of salt, pepper, paprika and cumin. Stir to combine and cook until vegetables are tender, about 3-4 minutes. Remove the pan from the heat, add the chorizo and potatoes back to the pan and cover partway with the lid.
To Poach Eggs: Fill a small pot 2/3 full with water. Add 1 tablespoon vinegar and bring to a boil. Crack an egg into a small bowl (or measuring cup) with a handle. When the water comes to
a boil, reduce the heat to a low simmer (not boiling). Use the back of a wooden spoon to vigorously stir the water in the center of the pan into a circle. The water will form a vortex. Slide the egg into the center of the vortex and let it simmer for 3 1/2 minutes. Use a slotted spoon or spider to scoop out the egg. Transfer the egg to a paper towel lined dish and continue to poach the rest of the eggs. You can poach the eggs a day in advance and rewarm them the next day. To do this, cook the eggs for 3 minutes each. Transfer them to a storage container and refrigerate. The next day bring a skillet of water to a simmer and slide the eggs into the water. Let them warm for 30-40 seconds, then scoop them out, lightly pat them dry and continue with the recipe.
Assemble the Dish: Spoon the hash onto a plate. Make a well in the center of the hash and add the poached eggs. Garnish with a sprinkle of cheese and cilantro and a pinch of smoked
paprika if desired.