This is good for breakfast, lunch or dinner. Make a batch at the beginning of the week and you'll have a go-to meal any time.
1 pound russet potato (about 1 large), peeled and cut into 1/2 inch cubes
1 pound sweet potato (about 1 large), peeled and cut into 1/2 inch cubes
1 Tablespoon olive oil
Kosher salt and pepper
1 pound chorizo sausage
1 onion, chopped
3 cloves garlic, peeled and chopped
1 or 2 chipotle peppers in adobo sauce (canned), chopped and seeds removed (see note*)
1 teaspoon ground cumin
1/2 cup cream or half-and-half
fresh eggs **
Toss first 3 ingredients in a microwave-proof bowl and season with salt and pepper. Microwave (covered) about 7 minutes, until potatoes begin to soften. Stir halfway through the cooking time.
Meanwhile, in a large frying pan, cook the chorizo over medium-high heat (squeeze it out of the casings if the sausage is not in bulk). Cook about 5 minutes until sausage is lightly browned. Add onion and cook another 5 minutes
Stir in garlic, chipotle, and cumin and stir for one minute. Add the cream and the hot potatoes. Flip the hash every few minutes until potatoes are evenly browned.
Using a spoon, move the hash over, making 2-3 inch openings where you can see the bottom of the pan. Crack 2 eggs into the opening and season them with salt and pepper. Cover the pan and cook over low heat until the eggs are set, about 3-4 minutes.
Serve the eggs and hash together.
*These come in a can. Once you use what you need, put the remaining peppers and sauce into a plastic container. They will keep in the refrigerator for about 3 months.
** Use up to 8 eggs (4 servings of hash and eggs) as desired. Alternatively, you can fry them in another pan and place them on top of the hash to serve them.
1 pound russet potato (about 1 large), peeled and cut into 1/2 inch cubes
1 pound sweet potato (about 1 large), peeled and cut into 1/2 inch cubes
1 Tablespoon olive oil
Kosher salt and pepper
1 pound chorizo sausage
1 onion, chopped
3 cloves garlic, peeled and chopped
1 or 2 chipotle peppers in adobo sauce (canned), chopped and seeds removed (see note*)
1 teaspoon ground cumin
1/2 cup cream or half-and-half
fresh eggs **
Toss first 3 ingredients in a microwave-proof bowl and season with salt and pepper. Microwave (covered) about 7 minutes, until potatoes begin to soften. Stir halfway through the cooking time.
Meanwhile, in a large frying pan, cook the chorizo over medium-high heat (squeeze it out of the casings if the sausage is not in bulk). Cook about 5 minutes until sausage is lightly browned. Add onion and cook another 5 minutes
Stir in garlic, chipotle, and cumin and stir for one minute. Add the cream and the hot potatoes. Flip the hash every few minutes until potatoes are evenly browned.
Using a spoon, move the hash over, making 2-3 inch openings where you can see the bottom of the pan. Crack 2 eggs into the opening and season them with salt and pepper. Cover the pan and cook over low heat until the eggs are set, about 3-4 minutes.
Serve the eggs and hash together.
*These come in a can. Once you use what you need, put the remaining peppers and sauce into a plastic container. They will keep in the refrigerator for about 3 months.
** Use up to 8 eggs (4 servings of hash and eggs) as desired. Alternatively, you can fry them in another pan and place them on top of the hash to serve them.
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