Chorizo & Green Chile Hash
The word “hash” comes from the French hacher, to chop, and it typically includes some kind of meat, potatoes, and onions. People began making it as a way to use up leftovers, and it’s since evolved into a cure-all for everything from hangover to heartbreak — which is perhaps why it’s so often associated with brunch. On that score, this version is the obvious winner of any brunch lottery. It’s the one you’d order at a restaurant and then have to shield your plate from the eager forks of everyone at the table for the duration of the meal.
The deep satisfaction here comes from the winning combo of super crispy potatoes and chorizo. The potatoes take on the seasoning from the rendering and provide the perfect spicy, starchy foil for the other flavors. Chewy chorizo and poblano peppers add tingly spice and smoke, the egg yolk gravy holds it together, and all this unctuous goodness is tempered by the cool avocado and bright salsa at the finish.
Our tips: To get maximally crispy potatoes, be sure to give them their full 20 minutes to brown up. If you crave more veggies, try adding some raw sweet corn, or cold tomatoes, or a fresh pico de gallo. As for the tortillas, our money is on frying them up fresh and crisp so you get a scooping chip worthy of this dish.
1 ½ lb Yukon Gold potatoes, cut into ½” cubes
2 Tbsp distilled white vinegar
2 Tbsp kosher salt, plus more to taste
4 oz Spanish chorizo, diced
¼ cup vegetable oil, divided, plus more as needed
½ tsp Gelson’s ground cumin
¼ tsp Gelson’s ground paprika
Freshly ground Gelson’s black pepper, to taste
6 green onions, cut into 1” pieces, tops thinly sliced and reserved for garnish
1 poblano pepper, cut into ½” pieces
4 large Gelson’s eggs
¼ cup roughly chopped Gelson’s organic cilantro leaves
½ avocado, diced
½ cup salsa verde, for serving
Lime wedges, for serving
Tortilla chips, for serving
Preheat the oven to 375°.
Place the Yukon Gold potatoes in a large saucepan and cover with 2 quarts cold water. Add the distilled white vinegar and kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes. Transfer the potatoes to a colander and let drain for 2 minutes.
Meanwhile, place the Spanish chorizo in a cast-iron skillet and heat over medium heat. Cook, stirring continuously, until the chorizo is crisp on all sides and the fat has rendered out, about 10 minutes. Using a slotted spoon, transfer the chorizo to a large bowl and set aside. Leave the fat in the skillet.
Add 3 tablespoons vegetable oil to the skillet and heat over medium-high heat until shimmering. Add the potatoes and cook, stirring and tossing occasionally, until they are deep brown and crispy on all sides, about 20 minutes total.
Add the cumin and paprika, and cook, stirring continuously, until fragrant, about 30 seconds. Season with kosher salt and black pepper. Transfer the potatoes to the bowl with the chorizo and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet and heat over high heat until shimmering. Add the bottoms of the green onions and the poblano pepper, and cook, stirring occasionally, until charred, about 2 minutes. Season with kosher salt and black pepper, then transfer to the bowl with the potatoes and chorizo.
Toss the contents of the bowl together and return everything to the skillet.
Make 4 wells in the hash. Carefully break 1 egg into a small bowl and slide it into a fine mesh strainer over the sink. Swirl the egg very gently until the excess white drains away. Carefully add the egg to one of the wells. Repeat with the remaining eggs.
Drizzle the eggs with a few drops of vegetable oil, season with kosher salt and black pepper, and transfer to the oven. Cook until the whites are barely set and the yolks are still runny, about 10 minutes.
Remove the skillet from the oven, garnish with the green onion tops, cilantro, and avocado. Serve immediately with salsa verde, lime wedges, and tortilla chips.
Recipe source: Serious Eats