A Fingerling Potato and Chorizo Hash with Baked Eggs. I’ve thrown in some moderately spicy elements like fresh poblano peppers and chipotle powder, but this isn’t too far off the classic hash you might order at your favorite diner.
It’s important that the skillet and hash be hot when the eggs are cracked into the wells for baking.
Ingredients
- 1 pound fingerling potatoes
- water (as needed)
- kosher salt (as needed)
- 12 ounce Mexican chorizo (casing removed and discarded)
- vegetable oil (as needed)
- ½ teaspoon paprika
- ½ teaspoon chiptole chili powder
- black pepper (as needed)
- 1 poblano pepper (stemmed, halved, seeded and cut into ½‑inch dice)
- 1 yellow onion (peeled and cut into ½‑inch dice)
- 4 grilled piquillo peppers from a jar (chopped, you can substitute roasted red bell peppers)
- olive oil (as needed)
- 4–6 large eggs
- 4 tablespoon grated cotija cheese
- chopped fresh cilantro leaves (optional)
- sour cream
- salsa (optional)
Directions
Add the potatoes to a pot cover with water and season generously with salt. Bring to a boil then cover the pan until mostly cooked, about 7 minutes. Drain well and spread out on a baking sheet to cool.
Meanwhile, drizzle a little vegetable oil into a large skillet and cook the chorizo over medium heat until brown and rendered of all the fat, about 7 minutes. Use a slotted spoon to move the chorizo to a plate leaving as much of the fat as possible in the skillet. There should be about 2 tablespoons, if not add a bit of vegetable oil and set the skillet aside.
Cut the potatoes into ½‑inch thick rounds; set aside.
When ready to make the hash preheat the oven to 425 degrees F.
Meanwhile, heat the fat left in the skillet from cooking the chorizo. Add the potatoes in as close to a single layer as possible. Stir in the paprika and chili powder and cook, tossing occasionally, until the potatoes are beginning to get browned, about 8 minutes. Season with salt and pepper. Add the poblano peppers and onion and cook until the peppers have softened, the onions begin to brown slightly, and the potatoes get crusty about 3 minutes. Return the chorizo to the pan and add the chopped grilled piquillo peppers; gently stir to combine.
Take the skillet off the heat and make 4–6 small evenly-spaced wells in the hash, exposing the bottom of the skillet, and pour a small bit of olive oil in each well. Break an egg into each well, sprinkle the eggs with salt and black pepper and scatter cotija cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately with optional accompaniments like fresh cilantro, sour cream and/or salsa.
