I love Chorizo! It's adds wonderful flavor to dishes. I grew up eating corned-beef hash, so I developed this twist with chorizo. Chorizo is a spicy Mexican sausage made from pork or beef. I usually prefer the pork. When you buy chorizo, you can pick it up prepackaged in the refrigerated section near the sausages. But if you're as fortunate to live in an area similar to Los Angeles, with a dense latino population, you can probably find the real thing. Go to your local carneceria (butcher shop) and pick up fresh chorizo.
I'm going to show you how to make this great breakfast dish. It also makes a great stuffing for breakfast burritos - just add some cheese a wrap in a tortilla! This is
So let's make some chorizo-potato hash topped with poached egg!
This recipe makes a serving for two.
1/4 Pound Chorizo Sausage (removed from casing)
1 Large Russet Potato (small dice)
2 Cloves of Garlic (chopped)
1/2 tsp Cumin
1/2 tsp Paprika
Chives (chopped finely)
2 Tbsp Olive Oil -or- Vegetable Oil
Salt and Pepper
Crema Mexicana -or- Sour Cream
2 Tortillas
2 Eggs
4 tsp White Vinegar (1 tsp per each cup of water)
4 cups Water
You will also need a ladle (a teacup or small ramekin will also work) and a slotted spoon.
1. BOIL WATER FOR EGGS
Bring 4 Cups of Water and 4 tsp of White Vinegar to a boil in a medium sauce pan. Prepare has while water comes to a boil.
2. PREPARE YOUR CHORIZO
When cooking with chorizo, I remove the meat from the outer casing, by slicing the casing with a knife and then scooping it out with a spoon. Set aside in a bowl.
3. PREPARE YOUR POTATOES
We want a small dice of potato. First take your potato and cut it in half lengthwise. Take one half and put it flat side down. Hold your knife parallel to the cutting board and hold your palm flat on top of the potato. Keep your fingers up and be careful! Starting at one end slice the potato about 1/4" from bottom and then again another 1/4" above that piece. Continue to make 1/4" slices until you are at the top. Now cut the potatoes into 1/4" strip lengthwise from top. Turn the potato so that the strips are perpendicular to you. Starting at one end make cuts every 1/4" and you will see perfect little cubes start to fall onto your cutting board. Now you have a small dice! Repeat with other half.
4. SAUTEE CHORIZO
Add chorizo to a large skillet over medium heat. Separate meat with a wood spoon and cook until evenly heated for about 4-5 minutes. Set aside but keep any juices from chorizo in skillet.
NOTE: While my chorizo is cooking is when I like to chop my fresh chives and garlic.
5. COOK POTATOES
Over med-high heat add 2 Tbsp Oil to the skillet the chorizo was cooked in. When oil is hot, add potatoes. Add and gently mix together the Cumin, Paprika, Salt and Pepper. Let potatoes cook for about 3 minutes and give a good stir. Cook for about 6 more minutes, stirring occasionally. Add about 3 Tbsp water and quickly cover and let potatoes steam for a few more minutes. Add Chorizo and chopped garlic and stir together. Cook on high heat for 1 minute. Turn off heat and cover to keep warm.
4. POACH EGGS
Once your water is boiling, lower the heat to a low rolling boil. Crack your egg into a ladle. You can also have multiple eggs ready in tea cups or small ramekins. Gently lower the ladle into the water, letting a little hot water in around the egg. When it starts to set (you will see it turning white) gently release it into the water. It will need to cook for about 3-4 minutes, until all the white is set. You may need to use a spoon to gently move it in the water so it doesn't stick the side by accident. Stay with your little egg and watch it. When the white is cooked, remove and serve immediately.
NOTE: You may want to lightly spray your ladle with cooking spray. But it's not necessary.
5. TORTILLAS!
Tortillas are a perfect accompaniment for this dish. You can use then to sop up all the deliciousness. I heat my tortillas while the eggs are poaching. You can heat them on a skillet or that way I prefer is directly on the burner of my gas stove. Keep them moving circularly and flipping them so they don't burn. Fold them into quarters (in half and half again) and fold in dish towel to keep warm.
6. PLATING
I like to use a colored plate for this dish, because there is alot of white with the egg and the cream. So a colored dish really adds nice contrast.
After your chorizo-potato hash is finished keep it warm. About 30 seconds before your eggs are done. Add a generous scoop of hash to the center of the plate and with the back of the spoon press the center slightly down, making a place for the egg to rest. Dip a fork into the crema and quickly drizzle back and forth on one side of the plate, making a white line across the hash and plate. Top the hash with the poached egg. Sprinkle with chives. Add tortilla to one side of plate and serve immediately.
I'm going to show you how to make this great breakfast dish. It also makes a great stuffing for breakfast burritos - just add some cheese a wrap in a tortilla! This is
So let's make some chorizo-potato hash topped with poached egg!
This recipe makes a serving for two.
1/4 Pound Chorizo Sausage (removed from casing)
1 Large Russet Potato (small dice)
2 Cloves of Garlic (chopped)
1/2 tsp Cumin
1/2 tsp Paprika
Chives (chopped finely)
2 Tbsp Olive Oil -or- Vegetable Oil
Salt and Pepper
Crema Mexicana -or- Sour Cream
2 Tortillas
2 Eggs
4 tsp White Vinegar (1 tsp per each cup of water)
4 cups Water
You will also need a ladle (a teacup or small ramekin will also work) and a slotted spoon.
1. BOIL WATER FOR EGGS
Bring 4 Cups of Water and 4 tsp of White Vinegar to a boil in a medium sauce pan. Prepare has while water comes to a boil.
2. PREPARE YOUR CHORIZO
When cooking with chorizo, I remove the meat from the outer casing, by slicing the casing with a knife and then scooping it out with a spoon. Set aside in a bowl.
3. PREPARE YOUR POTATOES
We want a small dice of potato. First take your potato and cut it in half lengthwise. Take one half and put it flat side down. Hold your knife parallel to the cutting board and hold your palm flat on top of the potato. Keep your fingers up and be careful! Starting at one end slice the potato about 1/4" from bottom and then again another 1/4" above that piece. Continue to make 1/4" slices until you are at the top. Now cut the potatoes into 1/4" strip lengthwise from top. Turn the potato so that the strips are perpendicular to you. Starting at one end make cuts every 1/4" and you will see perfect little cubes start to fall onto your cutting board. Now you have a small dice! Repeat with other half.
4. SAUTEE CHORIZO
Add chorizo to a large skillet over medium heat. Separate meat with a wood spoon and cook until evenly heated for about 4-5 minutes. Set aside but keep any juices from chorizo in skillet.
NOTE: While my chorizo is cooking is when I like to chop my fresh chives and garlic.
5. COOK POTATOES
Over med-high heat add 2 Tbsp Oil to the skillet the chorizo was cooked in. When oil is hot, add potatoes. Add and gently mix together the Cumin, Paprika, Salt and Pepper. Let potatoes cook for about 3 minutes and give a good stir. Cook for about 6 more minutes, stirring occasionally. Add about 3 Tbsp water and quickly cover and let potatoes steam for a few more minutes. Add Chorizo and chopped garlic and stir together. Cook on high heat for 1 minute. Turn off heat and cover to keep warm.
4. POACH EGGS
Once your water is boiling, lower the heat to a low rolling boil. Crack your egg into a ladle. You can also have multiple eggs ready in tea cups or small ramekins. Gently lower the ladle into the water, letting a little hot water in around the egg. When it starts to set (you will see it turning white) gently release it into the water. It will need to cook for about 3-4 minutes, until all the white is set. You may need to use a spoon to gently move it in the water so it doesn't stick the side by accident. Stay with your little egg and watch it. When the white is cooked, remove and serve immediately.
NOTE: You may want to lightly spray your ladle with cooking spray. But it's not necessary.
5. TORTILLAS!
Tortillas are a perfect accompaniment for this dish. You can use then to sop up all the deliciousness. I heat my tortillas while the eggs are poaching. You can heat them on a skillet or that way I prefer is directly on the burner of my gas stove. Keep them moving circularly and flipping them so they don't burn. Fold them into quarters (in half and half again) and fold in dish towel to keep warm.
6. PLATING
I like to use a colored plate for this dish, because there is alot of white with the egg and the cream. So a colored dish really adds nice contrast.
After your chorizo-potato hash is finished keep it warm. About 30 seconds before your eggs are done. Add a generous scoop of hash to the center of the plate and with the back of the spoon press the center slightly down, making a place for the egg to rest. Dip a fork into the crema and quickly drizzle back and forth on one side of the plate, making a white line across the hash and plate. Top the hash with the poached egg. Sprinkle with chives. Add tortilla to one side of plate and serve immediately.
