Chorizo Potato Hash

serves 4

  • 1/2 pound yellow potatoes, cut into 3/4- to 1/2-inch dice
  • kosher salt
  • 1lb.  ground pork chorizo
  • 3-4 tablespoons olive oil, divided, plus more as needed
  • 1/2 yellow onion, diced
  • 1 jalapeño roughly chopped (seeds & membrane removed)
  • 1 green pepper, cut into 1/2-inch dice
  • freshly ground pepper
  • 4 eggs
  • 1/3 cup roughly chopped fresh cilantro leaves
  • 1/4 cup shredded sharp cheddar
  • 1/4 cup sour cream
  • chopped tomatoes, for serving

Preheat oven to 375°F. Place potatoes in a large saucepan of boiling water. Cook until potatoes are just tender, about 5 minutes. Drain potatoes in a colander and set aside.

Meanwhile, place chorizo in a cast iron skillet with 1 tablespoon olive oil over medium heat. Cook, stirring and breaking up meat until some parts start to crisp, about 5 minutes. Toss in onions, jalapeño, and green pepper and cook with the chorizo until onions become translucent, about 5 minutes. Remove chorizo mixture, leaving fat in skillet and transfer to a bowl. Set chorizo aside.

Add 2 tablespoons of olive oil to the skillet. Add the potatoes and cook, stirring occasionally until potatoes are crispy browned on all sides, about 15-20 minutes. If you find any potatoes sticking add additional oil. Stir in the chorizo mixture, season with fresh ground pepper. Using a spoon make 4 wells in the chorizo hash. In a small bowl, crack each egg one at a time and transfer each to an empty well in the skillet. Place skillet in the oven and bake until whites are set, about 8-10 minutes.  Remove from the oven, sprinkle chopped cilantro on top. Serve with a a generous sprinkling of shredded cheddar, a healthy dollop of sour cream, chopped tomatoes and hot sauce. It’s important to serve fast as the residual heat from the skillet will continue to cook the eggs.