A breakfast bowl with Chorizo hash? Yep. You read that right. Chorizo may be my new favorite thing. Ok, not my new favorite thing, but the thing that I love to have a random obsession with over and over again. Like an old school flame that walks back in and makes you all hot and bothered, but in a good way, with none of the drama or need for a post-fling round of penicillin.
INGREDIENTS
- ▢4 RUSSET POTATOES DICED INTO 1/2″ CUBES
- ▢1 LBS GROUND CHORIZO
- ▢2 TBS OLIVE OIL
- ▢SALT AND PEPPER
- ▢1/4 ONION CHOPPED
- ▢1/4 RED PEPPER DICED
- ▢1/4 GREEN PEPPER DICED
- ▢1 TSP MINCED JALAPENO IF DESIRED
- ▢2 GARLIC CLOVES MINCED
- ▢2 EGGS
- ▢1 TSP WHITE WINE VINEGAR
- ▢3 CUPS ARUGULA
- ▢1/4 CUP CHERRY TOMATOES DICED
- ▢FRESH CILANTRO AND SLICED AVOCADO FOR GARNISH
FOR THE CHIPOTLE CREAM
- ▢1/2 CUP MAYO
- ▢1 CHIPOTLE PEPPER IN ADOBO SAUCE MINCED
- ▢2 – 3 TBS ADOBO SAUCE FROM CANNED CHIPOTLE PEPPERS
INSTRUCTIONS
- Place the diced potatoes in a pot of cold salted water.
- Bring to a boil and cook for 3 minutes. Immediately strain. Lay the potatoes over paper towels and carefully pat dry.
- In a large skillet, cook the chorizo until browned all the way through. Set aside.
- Wipe out any excess drippings or fat if needed with a paper towel held by tongs.
- In the same skillet, add the oil and the par-boiled potatoes. Season with salt and pepper. Cook for 10-15 minutes, stirring as needed.
- Add the onion, red and green pepper, and jalapeno (if using).
- Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy (you may need to lower your heat to medium – so keep an eye on things).
- Add the minced garlic and cook for one minute longer. Remove from heat.
- Whisk the mayo with the minced chipotle pepper and the desired amount of adobo sauce for your heat preference.
- In a clean bowl, toss the cooked hash in the chipotle cream to coat lightly. Fold in the arugula and cherry tomatoes.
- Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top.
- Meanwhile, poach the eggs by bringing a saucepan of water to a gentle boil. Add the white wine vinegar.
- Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes.
- Carefully remove with a slotted spoon, gingerly shaking off any excess water.
- Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro. Serve immediately.
NUTRITION
Serving: 1g | Calories: 583kcal | Carbohydrates: 34g | Protein: 17g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 110mg | Sodium: 3295mg | Potassium: 717mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1104IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 3mg
