Happy happy happy new year! While 2013 was a really amazing year filled with lots of great memories, I have a feeling that 2014 is going to be even better. We were so lucky that we got to spend the last few days of 2013 with some of our closest friends at Marc’s family cabin, and I felt even luckier that Marc and I were able to ring in a new year together. Of the five years we’ve been together I’m fairly certain this has only happened one other time!
I made this chorizo and potato skillet hash for our friends while at the cabin last weekend and I was really happy with how it turned out. I wanted to do some sort of hash with a runny egg on top but when cooking for 12 people, it’s difficult to get 12 poached or fried eggs done at exactly the same time. Cracking the eggs directly over the hash in a casserole dish or skillet and finishing off the eggs in the oven turned out to be the perfect solution for that.
Another great thing about this dish is the minimal ingredients needed. The spice and flavors of the chorizo really don’t need any other supplements in terms of spices, so to the chorizo I simply added onion, diced green chiles, and potatoes. Finished off with some salt and pepper, and that’s all there is to it. Simple, yet tasty.
A couple of notes about this recipes – one: the cooking of the potatoes is a wee bit time consuming with the boiling AND roasting but totally worth it for the crispy potaotes and two: you might not think the eggs are ready after the amount of time stated in the directions but believe me, they will set up even more out of the oven. I kept mine in for a few more minutes and wish I hadn’t because the yolks weren’t as runny as I would have liked. However, it was still delicious. We topped ours with avocado, sour cream, cheese, and hot sauce and while I made ebelskivers to go along with the hash, I think a nice slice of buttery toast would go well, too!
- 2 ½ lbs potatoes I used Yukon Gold, diced into 1/2-inch cubes
- 1 tablespoon + 1 teaspoon salt
- 4 tablespoons butter melted
- 1 1/2 pounds fresh chorizo casings removed
- 1 large onion finely chopped
- 1 8 oz can green chiles
- 6 large eggs
- Toast and hot sauce for serving
- Preheat oven to 450 degrees F.
- Place a rimmed baking sheet into your oven while it's preheating and keep it there until it is needed. This is to purposefully get the baking sheet hot.
- Add diced potatoes to a large stock pot and fill with water, 1" above potatoes, and add 1 tablespoon of salt.
- Bring to a boil and let boil 5 minutes.
- After 5 minutes, drain potatoes and transfer to a large bowl.
- Pour melted butter over the potatoes and stir well to combine. It is okay to break up the potatoes a little bit.
- Remove hot pan from the oven (with an oven mitt!) and spread potatoes out on pan. Sprinkle with remaining 1 tsp of salt.
- Roast in oven for 20 minutes, then stir and roast another 15 minutes, until they are golden and crispy.
- Meanwhile, in large saucepan or cast-iron skillet, cook chorizo, about 8-10 minutes, breaking it up as you go.
- Add onion and green chiles and cook another 5-7 minutes, until soft.
- Once the potatoes are done cooking, remove from oven and lower oven temperature to 375 degrees F.
- Spray 9x13" casserole dish with cooking spray, or you can use the cast-iron skillet you used to cook the chorizo if it's big enough to fit the potatoes.
- Combine potatoes with chorizo mixture and pour into prepared casserole dish or skillet.
- Make 6 indentations in the mixture for the eggs, then break each egg over each one.
- Bake in preheated oven for approximately 12-14 minutes, until eggs are cooked but yolk is still runny.
- Serve immediately and enjoy!