One-Pot Spicy Chorizo and Potato Hash
WHAT YOU NEED
- 4.5 ounces Cacique Beef Chorizo (about ¼ cup)
- 3 tablespoons canola oil
- 3 Yukon Gold Potatoes and 2 Russet Potatoes, diced and precooked (see Cook's Note, step 5)
- 1 tablespoon salt
- 1 tablespoon dried basil
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 4 cloves garlic, chopped
- 6 small sweet peppers, diced
- 2 pickled jalapeños, chopped
- 4 large eggs
- Salt and pepper
- ½ cup Cacique Four Quesos Blend shredded cheese
- 1 tablespoon chopped cilantro
- 2 green onions, chopped
- ½ large avocado, diced
- Salsa Verde
- Corn Tortillas
HOW TO MAKE IT
- Preheat oven to 375 degrees. Cook the Cacique Beef Chorizo in a 10-12-inch skillet over medium heat. Break up the chorizo with a wooden spoon, and stir every so often until cooked through. Remove the chorizo from the pan, leaving the grease, and place in a medium sized mixing bowl. Set aside.
- Increase heat to medium-high and add 3 tablespoons of canola oil to the chorizo grease. Once the oil is warm, slowly add the potatoes to the pan. Carefully mix the potatoes in the pan to coat with the grease and oil. Allow the potatoes to crisp, stirring only occasionally so each side of the potatoes can get crisp. As the potatoes are cooking season with the salt, basil, pepper, parsley, smoked paprika and cumin. Once crisp, remove the potatoes from the skillet and place in the bowl with the cooked chorizo
- Heat 1 tablespoon extra-virgin olive oil in the skillet, and add the onion, garlic, sweet peppers and jalapeno. Sauté until the vegetables have softened, then add the cooked potatoes and chorizo back to the skillet and mix it all up together.
- Create 4 small wells in the mixture in the skillet, then carefully crack an egg into each of the wells. Lightly drizzle each egg with a dash of olive oil, then sprinkle with salt and pepper. Place the skillet in the preheated oven, and cook for 10-12 minutes. Once the egg whites have set, but the yolks are still runny, remove the pan from the oven. Immediately sprinkle with Cacique Four Quesos Blend shredded cheese, then cover for 1-2 minutes to allow the cheese to melt. Sprinkle with chopped cilantro, green onions, and diced avocado. Serve with Salsa verde and warmed corn tortillas.
- Cook's Note (optional): A great way to precook the diced potatoes is to place them in a pot and cover them with water. Add ¼ teaspoon baking soda and 2 tablespoons of salt and bring them to a boil. Continue to boil for 5 minutes, then remove from heat. Drain the potatoes and allow them to cool before frying. This will greatly reduce the cooking time in the skillet and help to get the potatoes crispy with a soft center.
- Cook's Note (optional): Instead of cracking eggs directly into the hash, crack them into a small bowl, then carefully pour them onto a fine mesh strainer. This will remove any excess whites that are unnecessary. Carefully place the egg back into the bowl then slowly drop them onto the hash so the whites come out first and then the yolk on top. The drizzle of oil will help prevent the eggs from drying out while they cook in the oven, keeping the yolk runny when poked.
