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Chorizo and Potato Hash
Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.
tablespoons grapeseed or other neutral oil
pound Yukon Gold potatoes, cut into ½-inch pieces
01In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potatoes in an even layer and cook until well browned, 4 to 5 minutes, stirring only once about halfway through. Reduce to medium and cook, stirring frequently, until a paring knife inserted into the largest pieces of potato meets no resistance, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Do not wipe out the pan.
Nice and simple! I increased the amount of potato (12 oz. for a half recipe). Also "poached" eggs directly in the skillet. After adding the potatoes back in I simply broke the eggs on top, added another 1/4 cup of water and put the lid on until they were cooked but still runny inside. Topped it with a bit of minced cilantro for color and flavor.
This was a winner at our house. The potato cubes were impossible not to "snitch" while everything else was cooking - next time I'll add an extra potato for nibbles. I didn't have any jalapeños so I put a couple finely-diced poblanos at the same time as the sausage, with a squeeze of lime at the end for brightness.