Chorizo Hash Recipe

Prepare the Potatoes

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

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.

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.

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.

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.

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.

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.