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Chorizo Hash

Posted on by The Olive Oil Hunter

While hash is often served with fried eggs, this flavorful combination of ingredients can also be used as a filling for omelets. It can be made ahead and rewarmed. Perfect for a festive brunch, lunch, or dinner.

Ingredients

  • 1 1/2 pounds red-skinned or Yukon gold potatoes, scrubbed and diced into 1/2-inch cubes
  • Sea salt
  • 8 ounces cured chorizo, thinly sliced into rounds 1 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil, plus more as needed if frying eggs
  • Freshly ground black pepper
  • 1/4 cup torn cilantro leaves
  • 4 large eggs (optional)
  • Your favorite salsa, for serving

Directions

Step 1

In a saucepan, cover the potatoes with salted water. Bring to a boil, then reduce the heat to simmer. Cook until tender, up to 10 minutes (test halfway through). Drain well.

Step 2

Sauté the chorizo in a large skillet over medium heat until the fat has rendered, 6 to 8 minutes. Stir in the cumin toward the end of the cooking time. Transfer to a bowl with a slotted spoon.

Step 3

Drizzle the olive oil over the drained potatoes. Transfer to the hot skillet and cook over medium-high heat until nicely browned, turning with a spatula. Fold in the chorizo. Season to taste with salt and pepper. Stir in the cilantro. Divide the hash among four plates, topping each with an olive oil-fried egg, if desired. Serve with salsa

Serves 4

Smashed Potato Pie

Posted on by The Olive Oil Hunter

Whether you want to skip the gluten of a typical pie crust or are simply looking for a tasty alternative, using new potatoes is a delicious choice. 

Ingredients

  • 2 pounds new red or small Yukon Gold potatoes, rinsed and left whole
  • 1 tablespoon plus 2 teaspoons sea salt, divided use
  • 5 tablespoons extra virgin olive oil, divided use
  • 1 medium onion, finely diced
  • 1 red bell pepper, seeded and cut into strips
  • 6 asparagus spears, sliced on the diagonal into 2” pieces
  • 8 large eggs
  • 8 ounces shredded white cheddar cheese 
  • 1 teaspoon freshly ground black pepper
  • 2 ounces freshly grated Parmigiano-Reggiano cheese
  • Optional garnish: your choice of fresh herbs

Directions

Step 1

Bring a large pot of water to a rapid boil. Add the potatoes and the tablespoon of salt. Boil until the potatoes are tender, about 15 minutes then drain. 

Step 2

While the potatoes are boiling, heat a 10-inch cast-iron skillet over medium-high heat. When hot, add 2 tablespoons of olive oil, the onion, bell pepper, asparagus, and 1 teaspoon salt. Sauté until the vegetables are tender then transfer them to a bowl. 

Step 3

Preheat your oven to 400°F. Brush the skillet with a tablespoon of olive oil. When the potatoes are cool enough to handle, place them in the skillet. Starting in the center, use a metal measuring cup to flatten them against the bottom of the skillet. Then use the side of the measuring cup to press them halfway up the sides. Check the “crust” to be sure the entire bottom of the skillet is covered. Drizzle the potatoes with the remaining 2 tablespoons of olive oil and sprinkle on 1 teaspoon salt. Place the skillet in the oven and bake for about 30 minutes, until the potatoes are crispy. 

Step 4

While the crust is baking, whisk the eggs in a large bowl. Fold in the shredded cheese, vegetables, remaining teaspoon of salt, and black pepper. 

Step 5

When the crust in done, transfer the skillet to a heat-resistant pad or trivet. Carefully pour in the egg mixture. Sprinkle the Parmigiano-Reggiano evenly across the top and return the skillet to the oven. Continue baking until the eggs are set, about 20 to 30 minutes, depending on your oven. Let cool for 10 minutes before garnish with herbs, if desired, and cutting into wedges.

Yields 6 to 8 servings

Skillet Torta

Posted on by The Olive Oil Hunter

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

Ingredients

  • 5 large eggs  
  • 1 cup shredded Manchego cheese 
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon fine sea salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño pepper, seeded and finely diced, or 1 dried chipotle, soaked and diced
  • One 12-inch round corn, whole wheat, or grain-free tortilla 
  • Optional toppings: sour cream, chopped cilantro, salsa, avocado slices

Directions

Step 1

Preheat your oven to 375°F. Whisk the eggs, cheese, cilantro, salt, pepper, and 1 tablespoon olive oil in a bowl; set aside.

Step 2

Heat a 10-inch cast-iron skillet over medium heat. When hot, add the remaining 3 tablespoons olive oil, the red onion, bell pepper, and jalapeño, and sauté until tender. Transfer the vegetables to a separate bowl.

Step 3

Use tongs to place the tortilla in the skillet and press the edges against the sides of the pan. Add back the vegetables and then pour in the egg mixture. Bake until firm, about 20 minutes. 

Step 4

Keeping an oven mitt on the handle of the hot skillet, run a spatula around the edge of the torta and then cut it into quarters. Plate each serving and top with your choice of optional garnishes and a drizzle of olive oil.

Yields 4 servings

Whole Roasted Cauliflower with Pea Pesto

Posted on by The Olive Oil Hunter

This dish gets a double dose of flavor from the cheesy crust on the cauliflower and the pesto sauce. 

Ingredients

For the cauliflower:

  • 1 head cauliflower, about 2 pounds
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 garlic cloves 
  • 1/4 cup finely minced fresh herbs or 1 teaspoon dried herb mix
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup finely grated Parmigiano-Reggiano cheese

For the pea pesto: 

  • 10 fresh basil leaves
  • 4 ounces shelled green peas
  • 2 garlic cloves
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1-1/2 ounces shelled walnuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water
  • Coarse sea salt and freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 400°F. Drizzle 1 tablespoon olive oil in a Dutch oven or baking dish large enough to hold the cauliflower; set aside.

Step 2

Peel off the outer leaves of the cauliflower and trim the core just enough for the cauliflower to sit flat. 

Step 3

Place the remaining olive oil in a small bowl and use a microplane grater to grate the garlic cloves into it. Add the herbs, salt, and pepper and whisk well. Brush the mixture over the cauliflower, then press on the cheese. Cover the Dutch oven or baking dish and roast for 40 minutes. Carefully uncover and roast for another 15 minutes to lightly brown the crust.

Step 4

While the cauliflower is roasting,make the pea pesto: Place the basil, peas, garlic, cheese, and walnuts in a food processor and pulse until very finely minced. With the machine running, add the olive oil and process until smooth. Add the water and pulse a few times. Season to taste with salt and pepper if needed. 

Step 5

To serve, cut the cauliflower into wedges, plate, and drizzle with the pea pesto and a few drops of olive oil.

Yields 4 servings as a main, 6 as a side dish