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