Thursday, December 24, 2015

Poached Eggs with Potato Chorizo Hash

     It was destined to be a slow morning.  A slow morning required a multi-course brunch at home - in pajamas. Looking in the refrigerator, I noticed some cooked left over potatoes.  In a small container was some left over chorizo from a recent dinner at Gaucho (in the Strip...which is outstanding).  With farm fresh eggs from down the street, we were destined to have eggs and hash.  It was a great start to a lazy day.

Poached Eggs with Potato Chorizo Hash
Poached Eggs with Potato Chorizo Hash

The wonderful thing about this hash is that you can be as creative as you want with it.  You control the ingredients.  Add mushrooms if you have mushrooms.  Switch out the chorizo for bacon.  Use red peppers instead of green ones.  After looking in our vegetable bin, I settled on green peppers, green onions, and yellow onion.  The proportions are your call as well...depends on how many you are feeding.  This particular one fed four people.


5-6 small cooked, diced potatoes
1/2 green pepper, diced
1/2 onion, diced
1 clove garlic, minced
fresh thyme
salt and pepper
olive oil 

1.  Start the hash.  Coat the bottom of a skillet with olive oil and heat over medium -high heat.  Add the potatoes and cook undisturbed for five minutes or until the bottoms have crisped and browned.  Turn the potatoes and cook for several more minutes.  
2.  Lower the heat a bit.  Add in the onions, garlic and pepper and cook until the onions are translucent.
3.  Add the chorizo and cook until the sausage is hot.  Season with salt, pepper and thyme.

Note:  When I make this with bacon, I omit the olive oil.  First, I slice the bacon into lardons.  Then I cook the bacon first, remove from pan and then continue with the directions.  When the hash is close to being finished, I add the bacon back to the skillet.

4.  For poached eggs, bring one-inch of water in a non-stick skillet to a boil.  Break an egg into the ramekin and slowly pour into one area of the skillet.  With a spatula, lightly pull the egg together and make sure it isn't sticking to the pan.  Do this with the other eggs as well.  Cook for three to five minutes depending how you like the yolk set.  During the last minute, spoon some of the water over the egg lightly to get the top to set.
5.  To serve, spoon hash into a warmed bowl.  Place the egg on top.


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