Chorizo Hash and Eggs

By hmickler

Options -

Swap 1/4 pound chopped bacon for the chorizo in step 2 and cook along with the onion - uase the rendered bacon fat in place of the olive oil

Let the water cling to the potatoes and carrots after draining - the liquid will help steam the vegetables while they cook in stey 3.

Top the hash with chopped avocado and salsa.

Ingredients

• 1 pound yellow fleshed potatoes (yukon gold, for ex., quartered)
• 2 carrots
• 6 tablespoons extra-virgin olive oil
• 1/2 onion, chopped
• 1 3.5 ounce package shiitake mushrooms (caps thinly sliced, stems discarded)
• salt and pepper
• 1 4oz. package dried chorizo sausage, cut into slivers
• 8 large eggs

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1) Fill a large bowl with cold water. Using a food processor fitted with a shredding disk, shred the potatoes and carrots; transfer to the bowl.

2) In a large skillet heat 1 tablespoon olive oil over a medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook for 3 minutes, season with salt and pepper. Add the chorizo and cook until lightly browned, about 5 minutes. Transfer to a plate.

3) Add 3 tablespoons olive oil to the same skillet. Drain the potatoes and carrots and arrange half in an even layer on the skillet, season with salt. Spoon the chorizo mixture on top in an even layer, cover with the remaining potatoes-carrots mixture and season with salt. Cover with foil and cook, turning the hash halfway through, until the vegetable are tender and just browned, about 12 minutes. Divide among 4 dinner plates.

4) In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the eggs and fry for about 3 minutes, season with salt and pepper. Serve over the chorizo hash.