Be a breakfast hero. Or a dinner hero for that matter. Make hash.

This version is warmingly spicy and supremely comforting. Perfect for a hangover, a cold rain day, or the shelter in place dull drums. It’s also a great way to get rid of junk in the fridge.

If making this for breakfast, you can make the potatoes and chorizo business the night before (a good idea pre-bender) and then reheat in the oven while you fix the eggs. I like mine over easy, ymmv.


Mise en Place
PRODUCE STAPLES
3 lb small russet potatoes, halved 1/4/ cup mayo
1 tbs cilantro, minced 1 tsp hot sauce, cholula preferred
1 onion, diced medium kosher salt
1 red pepper, 1/2 inch julienne black pepper, ground
1 jalepeno, diced small olive oil
1/2 lime, juiced MEATS
DAIRY 1 lb mexican chorizo
8 eggs

Equipment
1 oven, 450
1 big pot of boiling water
1 sheet pan
1 skillet
2 bowls
1 grill press or other smasher

Directions
Step Action
1 mix to gether mayo, lime juice, hot sauce, and a big pinch of salt. set aside
2 salt the boiling water and add potato halfs, cook for 15 minutes
3 evac ptotaoes to bowl
4 toss potatoes in bowl with a good amount of olive oil
5 place the potatoes on the sheet pan and gently smash them down
6 liberally salt and pepper the potatoes
7 put the potatoes in the oven and cook till golden brown. turning every 10 minutes. this could take anywhere from 30-60 minutes depending on the potato
8 meanwhile, when potatoes look near done, heat skillet over medium
9 with some olive oil cook onion and peppers with a big pinch of salt till just soft, 5-7 minutes
10 add chorizo and cook 5-7 minutes longer
11 evac chorizo mixture to bowl, and cover to keep warm
12 wipe out skillet
13 evac potatoes
14 reheat skillet to medium
15 plate potates, top with chorizo mix, then spoon on some of the mayo hot sauce
16 with some oil, fry the eggs to your liking, you may need to do this in batches
17 top plates with 2 eggs each
18 dust with minced cilantro
19 dig in