Every so often I make a dish that Kurt labels as “The Bomb”. This is one of those dishes. Inspired by our love for Mexican cuisine and an upcoming vacation this chorizo hash surely hit the spot. I have been on a hash kick lately. I am also enjoying making super simple one pot dinners.
When we were on vacation in Cancun I was in love with the poblano onion sauté that was served at the brunch buffet. It was wonderfully spicy and delicious. The poblano peppers in Mexico must be very different than the ones we get in the States, because there was an insane amount of heat to them. So if you’re not a huge fan of spicy food, no worries, this dish is not spicy but more on the smoky side. However, if you are a spicy food freak like Kurt and I then feel free to add red pepper flakes as well as douse it with Cholula.
We even took some with us for lunch the next day. I have to tell you, this is a great leftover dish. If you can’t get fresh chorizo then use the smoked variety, just cook it a lot less.
Anyone notice how different the food is in Cancun vs Los Cabos?
- 1 poblano pepper, seeds removed, chopped
- 3 garlic cloves
- 6 yukon gold potatoes, peeled and cubed
- 4 fresh chorizo links, casings removed
- 1 small onion, chopped
- 4 eggs
- salt and pepper to taste
- fresh cilantro, for garnish
- 3 tbsp olive oil
- Heat 1 tbsp of olive oil in a large skillet over medium heat. I prefer using a cast iron skillet for this recipe.
- Add chorizo and cook about 10 minutes breaking up the meat into smaller pieces. Stir in poblano, onion and garlic. Saute until the vegetables are softened, 5 minutes. Remove to a bowl and set aside.
- To the same skillet add the rest of the olive oil and potatoes. Season with salt. Allow the potatoes to cook thoroughly until crispy around the edges.
- Return the chorizo mixture to the potatoes, season with salt and pepper to taste.
- Make four egg size spaces in the potatoes. Crack an egg into each one, cover and cook until the eggs are done.
- Sprinkle with cilantro. Enjoy.