Chorizo Hash Recipe

Directions

1. 1

   Prepare the Potatoes

   Peel the potatoes and cut them into small cubes. Rinse under cold water to remove excess starch.

2. 2

   Crisp the Potatoes

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed potatoes, season with salt and black pepper, and cook until golden brown and crispy, about 15-20 minutes. Stir occasionally to ensure even cooking. Once done, transfer to a paper towel to drain excess oil.

3. 3

   Cook the Chorizo

   In the same skillet, add the chorizo sausage (remove from the casing) and cook over medium heat for about 5 minutes or until it is well browned and cooked through. Mix in the chipotle chili powder and stir to combine.

4. 4

   Combine Potatoes and Chorizo

   Once the chorizo is cooked, add the crispy potatoes back into the skillet. Stir to combine and cook for an additional 2-3 minutes to allow the flavors to meld together.

5. 5

   Pickle the Onions

   While the hash is finishing, thinly slice the red onion. In a small bowl, combine the sliced onion with white vinegar and let it pickle for at least 10 minutes.

6. 6

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer and add a splash of vinegar. Crack each egg one at a time into a small bowl and gently slide it into the simmering water. Poach the eggs for 3-4 minutes for a runny yolk. Carefully remove the eggs and place them on a paper towel.

7. 7

   Assemble the Hash

   Serve the chorizo and potato hash on a plate. Top each serving with a poached egg, crumbled feta cheese, and a spoonful of pickled red onions. Season with additional salt and black pepper to taste.