Chorizo Hash and Pico de Gallo

Chroizo Hash with Baked Eggs and Pico de Gallo Dish Guide

For the Hash

½ lb chorizo sausage

2 lb russet potatoes, cut into ½ - ¾ inch dice

5-6 eggs

1 medium yellow onion, diced

1 bell pepper, diced

1 jalapeno pepper, diced

2-3 green onions, minced

½ can (about 6 oz) of black beans, drained

Cajun seasoning or salt and pepper

3 T olive oil

For the Pico

Juice of 1 lime

4 roma tomatoes, halved and liquid and pulp scraped out and diced

1 jalapeno, seeds removed and minced

1/3 cup minced red onion

¼ cup fresh minced cilantro leaves

Salt and pepper to taste

To Make The Hash

In a large oven-safe skillet, break up the chorizo and cook on medium heat until browned and crumbled. Remove to a plate lined with a paper towel to drain. Add a T of the olive oil and the potatoes to the pan, pressing them down so they make good contact with the pan. Season aggressively with the Cajun seasoning or just salt and pepper. Cook for 20 minutes, still on medium heat, stirring and rearranging the potatoes every few minutes so they cook evenly and don’t burn. If they start to stick to the pan, add additional olive oil as needed. If the potatoes are starting to get too dark before they are soft/fork tender, place a lid or sheet of foil over the pan for a few minutes to steam them to cook faster. Once the potatoes are mostly cooked (barely fork tender) and nicely browned, add the onions and both peppers and stir to combine. Cook an additional 3-5 minutes just to soften the onions and peppers.

Return the chorizo to the pan and add the black beans and stir to combine. Using a spoon or spatula, create 5-6 holes or divots in the hash. Crash an egg into each hole and then move the entire skillet to a 350 degree oven to cook the eggs to your liking. When the whites are totally opaque but still loose (jiggly) you should remove the pan if you like a runny yolk as the heat in the pan will cause the eggs to continue to cook. Garnish with the green onions and Pico de Gallo.

To Make the Pico

In a bowl, combine the diced tomatoes, onion, jalapeno and cilantro. Squeeze in the juice of the lime and season to taste with salt and pepper.

Dish Notes

The size the you cut your potatoes will be the major determining factor in how quickly they will cook. In the video, Randy cut his pretty large because he likes a chunky hash but you can do as you like. Any potatoes will work but russets are very starchy so they get browner and crispier than say a red potato or Yukon gold. This can be made vegetarian by omitting the chorizo and vegan by omitting the eggs. The combination of the spicy warm hash and the cooling fresh salsa is the key to the dish. If you hate the taste of cilantro (as about 20% of adults are genetically predisposed to do), use parsley instead. The pico recipe can be scaled up … and you may want to do so as it is without a doubt the most delectable dip for tortilla chips as well … especially ones fried or baked fresh at home.