SippitySup

I promised plenty of apple recipes these first few weeks of autumn and I ain’t done yet. Apples aren’t just for the lunch pail or the teacher’s desk. Apples make great inspiration for breakfast too. Apple-Walnut Muffins. Dried-Apple Granola. Cinnamon-Apple Danish. I often start my day with an apple. Though it’s rarely in the form of something as sugary as the treats I just mentioned. Apples, eaten raw and out of hand, are sweet enough for me. However, there are special autumn mornings when I’m inspired to start my day with savory apples, as in Apple-Chorizo Hash.

Recently I made the rather beleaguered point that I was a bit tired of brunch. Especially brunch at trendy restaurants with long lines. That doesn’t mean I don’t like to partake in long (late) breakfasts on the occasional Sunday (at home). Waffles always sound good on these mornings, but honestly I don’t know anyone with a waffle iron who has used it more than once or twice (me included). So when the leisurely breakfast bug bites I’ll usually whip up an egg dish. Scrambled. Sunny Side Up, or Shirred. It’s all eggs to me.

I like eggs. I’m hardly complaining. It’s just that I’m a cook. Eggs take very little time and attention and require absolutely no divine inspiration. They make a fine breakfast when my breakfast muse is getting her beauty rest. However, there are some Sundays when she sings loudly in my ear. These are the mornings I add hash to the menu.

Apple-Chorizo Hash

Hash is an odd sounding word with a surprising amount of romance attached. Hash gives us a reason to gather around the stove on a chilly autumn morning. Apple-Chorizo Hash has enough romance to beat back every argument I can think of for “healthy” breakfasts. I honestly don’t think that a foggy Sunday morning is the time for a healthy breakfast anyway.

Which is why Apple-Chorizo Hash is Sunday food. But sadly Sunday food is getting to be rarer and rarer in my household. I remember when Sunday mornings were lazy mornings. Breakfast was served after reading the paper and often replaced our lunch as lunchtime melted into supper. Before we knew it the day was pretty much done. Fortunately I’d made enough Apple-Chorizo hash to nibble on before bedtime. GREG

Expand Recipe…

Spicy Apple-Chorizo Hash 

By: Greg Henry

Print This Recipe Total time Yield 4Published October 9, 2015

Ingredients

• 1 large tart, crisp apple (about ½ lb)
• 1 large red potato (about ½ lb)
• 3 tablespoon olive oil (divided, plus more as needed)
• coarse salt and freshly ground pepper (as needed)
• 9 ounce raw Mexican pork chorizo
• 1 red bell pepper (halved, seeds and ribs removed and cut into ½‑inch dice)
• 1 onion (peeled and cut into ½‑inch dice)
• 1 medium jalapeno (halved, seeds and ribs removed and cut into tiny dice, optional)
• 1 clove garlic (peeled and minced)
• 4–8 soft poached eggs (optional)
• halved radishes (optional)

---

Directions

Preheat the oven to 425°F.

Cut the apple and potato into 1⁄2‑inch dice. Place them into a medium bowl and drizzle with 2 tablespoons olive oil, season with salt and pepper, toss to combine. Spread potatoes and apples onto a parchment-lined, rimmed baking sheet, keeping them in as close to a single layer as possible. Roast in the heated oven 30 to 40 minutes until tender and beginning to brown on the edges. Toss them once or twice during roasting to ensure even cooking.

Meanwhile put a large, heavy bottom cast iron or non-stick skillet over medium heat. Heat remaining 1 tablespoon olive oil and add chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring and breaking up chorizo, until lightly browned and beginning to look dry and crumbly, about 10 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain. Leave the fat in the skillet, adding extra olive oil to bring the volume of fat to about 2 tablespoons if necessary.

Add the diced bell pepper, diced onion and diced jalapeno (if using) to the skillet which the chorizo was cooked. Cook over medium heat, stirring often, about 5 minutes. Stir in minced garlic and cook 1 minute more. Turn off the heat. Gently fold in roasted apples, potatoes, and cooked chorizo. Turn the heat to low and cook, folding gently, until the flavors come together, about 2 minutes.

Serve warm with poached eggs on top (if using) and halved radishes on the side (if using).