Southwestern Hash Recipe

Roast potatoes

Preheat oven to 425°F (220°C). Toss the cubed potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once halfway, until golden and crisp at the edges and tender inside. Set aside and keep warm.

Caramelize onion: While potatoes roast, heat 1 tbs butter in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 15–20 minutes until deep golden and sweet. If the pan gets too dry, add 1 tsp water and continue cooking.

Prepare roasted red pepper and corn: If using raw red pepper, char over a gas flame or under a broiler until blackened on all sides, place in a bowl covered with plastic wrap to steam 10 minutes, peel, seed and slice into 1/2-inch strips. If using jarred, drain and slice. In the last 2–3 minutes of caramelizing the onions, add the corn and sliced roasted red pepper to the pan and sauté together until warmed through, about 2–3 minutes. Stir in chopped cilantro off the heat.

Cook chosen protein: For chorizo or raw Italian sausage, heat a separate 10-inch skillet over medium-high heat and add the crumbled sausage; cook, breaking up with a spoon, until no longer pink and browned, 6–8 minutes; drain excess fat if needed. For honey ham or cooked chicken, heat 1 tsp olive oil in the skillet over medium-high heat, add diced meat and sauté 2–3 minutes to brown and heat through. For tofu (veg option), heat 1 tsp olive oil over medium-high and pan-sear cubed tofu until golden on all sides, 6–8 minutes; season with a pinch of salt and 1/4 tsp smoked paprika. Keep protein warm.

Combine roasted potatoes with vegetables and protein: In the large skillet used for the onions (wipe out if needed and heat over medium), add a drizzle of olive oil if dry, then add the roasted potatoes, caramelized onion–red pepper–corn mixture and the cooked protein. Toss gently and cook together 2–3 minutes so flavors meld and potatoes reheat. Taste and adjust salt and pepper as needed.

Add cheese: Sprinkle 1 cup mozzarella blend evenly over the hash, cover the skillet for 1–2 minutes until cheese melts.

Make quick coulis: In a blender or food processor combine 1 roasted red pepper, chopped tomato, 1 tsp olive oil, 1 tsp red wine vinegar, 1 minced garlic clove, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Purée until smooth. Taste and adjust acidity or salt. If too thick, add 1–2 tbs water to reach a sauce consistency. Transfer to a small bowl and keep at room temperature.

Cook eggs over easy: In a small nonstick skillet, heat 1 tsp butter or oil over medium. Crack 2 large eggs into the pan and cook until the whites are set but the yolks are still runny, 2–3 minutes, then gently flip and cook 15–30 seconds for over-easy. Season with salt and pepper to taste.

Plate: Divide the hash between plates (or serve family-style). Top each portion with an over-easy egg (1 egg per serving or 2 eggs for a larger portion). Drizzle the red pepper coulis around or over the hash. Garnish with extra cilantro and lime wedges; offer hot sauce if desired.