I’m really excited about this post today! My friend and fellow blogger Phi from SweetPhi.com just published (and by just I mean just- it hasn’t even hit the shelves yet- it is released tomorrow!) a new cookbook called Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People. And lucky me- I received a preview copy, which I’ve been poring over for the past few weeks!
Ever since I’ve been following her, Phi’s been committed to the theme of great and flavorful recipes with a focus on maximizing efficiency. Not only is she a food blogger, but she also works full time, and deals with an incredibly long commute (as a once epic-commuter, I feel her pain!), and still manages to take amazing vacations and party it up with her husband, friends, and family. (Not to mention she is adorable and just as sweet as her blog name).And as a fellow full-time worker and part-time food blogger, I know just how much time-management is necessary to maintaining ones sanity in the greater scheme of things. So I have definitely appreciated Phi’s commitment to recipes that we can all throw together after a long day at work and still have a delicious and gourmet meal on the table.
Which brings me to today’s post: Potato Chorizo Hash.
Chorizo for breakfast is a Mexican staple that Dave and I go nutso for living in San Diego. Give us a burrito filled with eggs and chorizo, chilaquiles with chorizo, or a wonderful hash of potatoes and chorizo our mouths will be watering.So naturally this was the recipe that attracted my attention from the get-go, and attracted the nose of Dave, who normally sleeps in on the weekend, but found himself deliriously wandering into the kitchen with a smile of pure bliss on his face after having been awakened to the glorious smells of rendering spicy pork sausage. Chorizo comes in a variety of different types. Phi’s recipe called for chorizo links,which can be fried up and eaten similar to any standard breakfast sausage. Here in San Diego it’s not very common to see the links, but we do have the standard Mexican chorizo available at most major grocery stores. Either is fine for this recipe- use whatever you have available. Mexican chorizo is typically encased in an inedible casing and so you need to cut open the casing and squeeze out the spiced ground meat. With the links you would want to fry them up and slice them into pieces.
And speaking of the spiced meat… I always get the pork version, but if you don’t do pork they also sell a beef variety, and soy-rizo is a legit vegetarian option that is pretty popular these days as well. The other interesting part of this recipe is that Phi recommends microwaving the potatoes before you fry them. Surprisingly I had never tried this technique before, but it cut down on the cooking time of the potatoes so significantly that I plan to use this hack for breakfast potatoes time and time again. Pure genius for busy cooks!
So the steps- microwave the potatoes, chop them up, fry them up, then fry the chorizo, and bake it all together topped with eggs. You can certainly fry them separately if you prefer… I was just going for the 1-pan thing Sunday morning.All I can tell you is that this recipe was a winner, and something I will certainly plan to make time and time again. (Dave is going to demand it of me as well!)I loved her cookbook so much that I am giving away a freshly minted Five Ingredient Recipes cookbook to one lucky winner! If you are interested in entering the giveaway please drop a comment in the comments section, and be sure to either sign up for The Gourmet Gourmand e-mail list or like us on Facebook to qualify.
All entries must be submitted by July 25 at 9pm PST and the winner will be announced July 28th.
And as always…
Potato Chorizo Hash
- 1 1/2 lbs potatoes I used mini yukon gold, skin on
- 8 oz Mexican Chorizo
- 3 tablespoon vegetable oil
- Salt and pepper to taste
- 4 large eggs
- 1 jalelpeno minced (optional)
- Cilantro optional
- Microwave the potatoes on high for about 3 minutes, or until al dente texture.
- Once they are cool enough to handle, slice them into bite-sized cubes, about 1 inch square.
- Heat the vegetable oil in a cast iron skillet over high heat.
- Also, start preheating the oven to 450 degrees.
- Add the potatoes to the hot oil, season with salt and pepper, and fry for about 10 minute, stirring intermittently to ensure they are searing on all sides.
- Remove the potatoes to a plate.
- Next, add the chorizo and cook for about 5-7 minutes more, or until the chorizo is rendered and the liquid has evaporated. Add the jalepeno and saute briefly, if using.
- Add the potatoes back into the skillet with the chorizo- jalepeno mixture.
- Crack 4 eggs over the top of the skillet and bake for about 10-12 minutes, or until the eggs are cooked to your liking.
- Garnish with cilantro, extra cracked pepper.
- Serve with hot sauce, if desired.