Chorizo Hash and Eggs

December 2009
Chorizo Hash and Eggs

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Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

  • 1 pound yellow-fleshed potatoes, such as yukon gold, quartered
  • 2 carrots
  • 6 tablespoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 1 3 1/2 ounce package  shiitake mushrooms, caps thinly sliced and stems discarded
  • Salt and pepper
  • 1 4 ounce package  dried chorizo sausage, cut into slivers
  • 8 large eggs
  1. Fill a large bowl with cold water. Using a food processor fitted with a shredding disk, shred the potatoes and carrots; transfer to the bowl.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook for 3 minutes; season with salt and pepper. Add the chorizo and cook until lightly browned, about 5 minutes. Transfer to a plate.
  3. Add 3 tablespoons olive oil to the same skillet. Drain the potatoes and carrots and arrange half in an even layer in the skillet; season with salt. Spoon the chorizo mixture on top in an even layer, cover with the remaining potatoes-carrots mixture and season with salt. Cover with foil and cook, turning the hash halfway through, until the vegetables are tender and just browned, about 12 minutes. Divide among 4 dinner plates.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the eggs and fry for about 3 minutes; season with salt and pepper. Serve over the chorizo hash.
  • Swap 1/4 pound chopped bacon for the chorizo in Step 2 and cook along with the onionuse the rendered bacon fat in place of the olive oil.
  • Let the water cling to the potatoes and carrots after draining--the liquid will help steam the vegetables while they cook in Step 3.
  • Top the hash with chopped avocado and salsa.