Chorizo Hash Recipe
Spanish chorizo + beef w/ poblano + corn ragout, salsa verde, crispy potatoes, cabbage slaw, local free run poached eggs
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Ingredients
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Chorizo and Beef Mixture
Salsa Verde
Crispy Potatoes
Cabbage Slaw
Poached Eggs
Method
Chorizo and Beef Mixture Preparation
- 1
Cook the Mixture
In a large skillet, heat olive oil over medium heat. Add diced yellow onion and garlic; sauté until soft. Add diced chorizo and ground beef, cooking until browned. Stir in chopped poblano pepper and corn kernels; cook for an additional 5 minutes. Season with salt and pepper to taste.
Salsa Verde Preparation
- 2
Crispy Potatoes Preparation
- 3
Prepare Crispy Potatoes
Boil baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly. Smash each potato with the heel of your hand, drizzle with olive oil, and season with salt and pepper. Bake at 200°C (400°F) until crispy, about 20-25 minutes.
Cabbage Slaw Preparation
- 4
Prepare Cabbage Slaw
In a large bowl, combine shredded cabbage and carrot. In a small bowl, whisk together apple cider vinegar, honey, and salt. Pour over cabbage mixture and toss to combine.
Poached Eggs Preparation
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer. Add vinegar. Crack eggs into small bowls and gently slide them into the water. Cook for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
