CHORIZO HASH
for 2
This cast iron skillet dish is made with the spicy raw pork Mexican sausage not to be confused with the Spanish cured salami like sausage. If you are lucky enough to have a Whole Foods in your area their chorizo is excellent. I like to make this for 2 and eat right out of the skillet- with toasted baguettes for dipping into the egg. If you live in a cold climate it’s best eaten by the fireplace before or after shoveling snow. Although i have placed this in the breakfast section- it works for brunch, lunch, or dinner. You can make this for a crowd- just be sure to round up enough cast iron skillets to use in making.
1 fresh chorizo sausage- casing removed
2-3 yukon gold potatoes- enough for about 1 1/2 cups diced
4-5 chopped scallions- white and light green parts
4 eggs
1 -2 T olive oil
kosher salt
fresh ground black pepper
snipped chives
toasted and buttered baguette slices
tabasco sauce
Peel the potatoes and put them in a saucepan with cold water to cover well. Bring to a boil and cook over med heat until not quite tender- about 15-20 minutes. Drain and let cool. When cool, cut them into about 1/2 “ chunks.
Preheat oven to 375 degrees.
Heat a 9-10 inch cast iron skillet. Add the chorizo and cook over medium hi heat breaking it up ,and turning it to brown all over- this should take about 7-8 minutes. Halfway through add the onions. Transfer the sausage/ onions from skillet- to a bowl. Wipe out the skillet.
Add the oil. Have the heat at med hi and add the potatoes. Season with salt and pepper. Cook until golden and crispy- another 7-8 minutes- turning frequently.
Turn off the heat. Stir in the chorizo and onions- distribute it evenly throughout the potatoes. Make 4 indents into the mix and crack an egg into each one. (I usually crack the eggs into little cups first- just in case there is a bad one- no need to ruin the whole dish.)
Bake the skillet on the middle rack in the oven for 7-10 minutes or until the egg whites are just set and the yolks still look runny. Sprinkle with snipped chives. Serve with buttered toast, and tabasco for those who want it.
