Crispy Potato, Chorizo, And Green Chili Hash With A

Name: Crispy Potato, Chorizo, And Green Chili Hash With Avocado And Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note); 2 tablespoons distilled white vinegar; Kosher salt; 4 ounces Spanish chorizo, diced; 1/4 cup vegetable, canola, or olive oil, divided, plus more as needed; 1/2 teaspoon ground cumin; 1/4 teaspoon ground paprika; Freshly ground black pepper; 6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately; 1 poblano pepper, cut into 1/2-inch dice; 4 eggs; 1/4 cup roughly chopped fresh cilantro leaves; 1/2 small avocado diced; 1/2 cup; or store-bought salsa verde for serving (optional); 12; for serving (optional)

Servings: persons

1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note)
2 tablespoons distilled white vinegar
Kosher salt
4 ounces Spanish chorizo, diced
1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
Freshly ground black pepper
6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
1 poblano pepper, cut into 1/2-inch dice
4 eggs
1/4 cup roughly chopped fresh cilantro leaves
1/2 small avocado diced
1/2 cup
or store-bought salsa verde for serving (optional)
12
for serving (optional)

1
Preheat oven to 375u00b0F. Place potatoes in a large saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2
Meanwhile, place chorizo chunks in a cast iron skillet and place over medium heat. Cook, stirring, until chorizo is crisp on all sides and fat has rendered out, about 10 minutes total. Remove chorizo with a slotted spoon to a large bowl, leaving fat in skillet. Set chorizo aside.
3
When potatoes are drained, add 3 tablespoons oil to skillet and heat over medium-high heat until shimmering. Add drained potatoes and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes total. Add cumin and paprilka and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.
4
Add remaining tablespoon oil to skillet and heat over high heat until shimmering. Add scallion whites and light greens and poblano and cook, stirring occasionally, until charred, about 2 minutes. Season to taste with salt and pepper then transfer to bowl with potatoes and chorizo. Toss contents of bowl and return to skillet. Make 4 wells in potato mixture.
5
Carefully break 1 egg into a small bowl and slide into a fine mesh strainer over the sink. Swirl egg very gently until excess loose white drains away. Carefully add to one of the cavities in the skillet. Repeat with remaining three eggs.
6
Drizzly eggs with a few drops of oil, season with salt and pepper, and transfer to oven. Cook until whites are barely set but yolks are still runny, about 10 minutes. Remove from oven, garnish with sliced scallion greens, chopped cilantro, and avocado. Serve immediately with salsa and tortillas.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note), 2 tablespoons distilled white vinegar, Kosher salt, 4 ounces Spanish chorizo, diced, and more.

Yes, Crispy Potato, Chorizo, And Green Chili Hash With Avocado And Eggs Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Potato, Chorizo, And Green Chili Hash With Avocado And Eggs Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions