The Southwest Bowl Recipe

Prepare potatoes

If potatoes are raw, parboil small diced potatoes in salted water 6–8 minutes until just tender, then drain and dry. Alternatively, use leftover roasted potatoes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil. When oil shimmers, add the drained/dried diced potatoes in a single layer. Cook, undisturbed, 4–5 minutes to brown one side, then toss occasionally until golden and crisp on most sides, about 8–10 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper. Remove potatoes to a bowl and keep warm.

In the same skillet (add 1 tbsp olive oil if needed) reduce heat to medium. Add sliced onion and peppers. Saute 5–7 minutes until softened and beginning to caramelize.

Stir in 1/4 tsp ground cumin, 1/4 tsp smoked paprika and 1/4 tsp salt. Cook another 1–2 minutes to bloom the spices. Remove peppers & onions and keep warm with potatoes.

Using the same skillet, increase heat to medium-high. Add the raw chorizo (remove from casing) or crumbled cooked chorizo. Break into small pieces with a spatula and cook 6–8 minutes until browned and cooked through. If chorizo releases a lot of fat, spoon off excess, leaving enough to coat the pan for flavor. Transfer chorizo to a bowl and set aside.

Wipe the skillet lightly to remove excess grease, leaving a thin film. Reduce heat to medium-low and add 1 tbsp butter. Crack the eggs into a small bowl one at a time and gently slide into the skillet. Cook eggs over easy: let whites set until mostly opaque, about 2–3 minutes, carefully flip with a spatula and cook 20–30 seconds for runny yolks (longer for more set yolks). Season tops with a pinch of salt and pepper. For four bowls, cook eggs in batches to avoid crowding.

Set a heatproof bowl over (but not touching) a pot of simmering water to create a double boiler. Whisk 3 egg yolks with 1 tbsp fresh lime juice until slightly thickened and pale, about 1–2 minutes.

Continuously whisk while slowly drizzling the 6 tbsp warm melted butter in a thin stream until the sauce emulsifies and thickens to coat the back of a spoon (3–5 minutes). If sauce becomes too thick, whisk in 1/2 tsp warm water or a few drops of lime juice to loosen.

In a blender or with an immersion blender, combine 2 tbsp roasted tomatillo salsa verde and 1/2 cup packed cilantro; blend until smooth. Stir blended verde into the hollandaise, season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm (off heat) until ready to serve. Taste and adjust lime/salt as desired.

If making pico, combine 1 diced roma tomato, 1/4 cup white onion, 1/2 seeded jalapeño, 2 tbsp chopped cilantro and 1 tbsp fresh lime juice in a bowl. Season with 1/4 tsp salt, stir, and let sit 5–10 minutes for flavors to meld.

Divide the warm potatoes into 2 to 4 bowls (depending on desired serving size). Top each portion with equal amounts of sautéed peppers & onions and browned chorizo.

Sprinkle about 3 tbsp shredded cheese over each bowl so it melts slightly from the hot ingredients.

Place two eggs over easy on top of each bowl (or one per bowl if making 4).

Spoon 1–2 tbsp verde hollandaise over the eggs and bowl contents. Add a generous scoop (about 2 tbsp) of house pico to each bowl and arrange sliced avocado on the side.

Garnish with fresh cilantro leaves and serve with lime wedges. Adjust seasoning to taste and serve immediately while eggs are runny and hollandaise is warm.