Holy crap, I just found the king of all breakfast foods. As a passionate advocate of all things eggs and avocado (~basic~, I know), I knew immediately upon reading the ingredient list that this recipe was it. After convincing my mom to join me in my culinary quest, we were easily able to make the hash within an hour — the 40 minutes the original recipe promised was a bit of a stretch. Cooking time aside, however, it was absolutely delicious. The egg yolks ran perfectly over the potatoes, mixing into the chorizo and poblano peppers to give the dish a rich, buttery finish. I made a few tweaks here and there, like substituting hot sauce for salsa verde and nixing the fussy part about removing parts of the egg whites, but hey, to each their own. If you like spicy food, breakfast food — hell, even if you’re just a foodie in general, I’d recommend this recipe in a heartbeat.
Original recipe can be found here at Serious Eats.
- 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice
- 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 finely sliced and reserved separately
- 1 poblano pepper, cut into 1/2-inch dice
- 4 eggs
- 1/4 cup roughly chopped fresh cilantro leaves
- 1 small avocado diced
- Frank’s RedHot Sauce for serving (optional)
- 12 warm tortillas for serving (optional)
Preheat oven to 375°F. 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.
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.
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 paprika and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.
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.
Carefully break each egg into the cavities in the mash.
Drizzle the mixture 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 hot sauce and tortillas.