Crispy Potato, Chorizo, and Green Chili Hash with Avocado and Eggs

Ingredients

• 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice
• 2 tablespoons distilled white vinegar
• Kosher salt
• 4 ounces Spanish chorizo, diced
• 1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground paprika
• Freshly ground black pepper
• 6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
• 1 poblano pepper, cut into 1/2-inch dice
• 4 eggs
• 1/4 cup roughly chopped fresh cilantro leaves
• 1/2 small avocado diced
• 1/2 cup homemade or store-bought salsa verde for serving, optional
• 12 warm corn tortillas for serving, optional

Directions

1. Heat the oven to 375 degrees F. Put the potatoes in a large saucepan and add 2 quarts cold water, the vinegar, and 2 tablespoons kosher salt. Set the pan over high heat and bring it to a boil, then lower the heat and simmer until the potatoes are just tender, about 5 minutes after the water boils. Pour the potatoes into a colander and leave them to drain for 2 minutes.
2. While the potatoes cook, add the chorizo to a cast iron skillet and set it over medium heat. Cook, stirring as needed, until the pieces are crisped all over and their fat has cooked out, about 10 minutes total. Use a slotted spoon to move the chorizo to a large bowl, keeping the fat in the skillet. Set the chorizo aside.
3. Once the potatoes have drained, pour 3 tablespoons oil into the skillet and warm it over medium-high heat until it shimmers. Add the potatoes and cook, stirring and tossing now and then, until they are deeply browned and crunchy on every side, about 20 minutes total. Stir in the cumin and paprika and cook until aromatic, about 30 seconds. Add salt and pepper to taste. Scrape the potatoes into the bowl with the chorizo and set aside.
4. Pour the remaining tablespoon oil into the skillet and heat it over high heat until shimmering. Add the scallion whites and light greens along with the poblano, and cook, stirring occasionally, until charred, about 2 minutes. Season with salt and pepper to taste, then add them to the bowl with the potatoes and chorizo. Toss everything together, then return the mixture to the skillet. Press 4 wells into the potato mixture.
5. Crack 1 egg into a small bowl, then carefully tip it into a fine mesh strainer set over the sink. Swirl it very gently so the loose white can drain off. Slide the egg into one well in the skillet. Repeat the same process with the remaining 3 eggs.
6. Drizzle the eggs with a few drops of oil, sprinkle with salt and pepper, and move the skillet to the oven. Bake until the whites have just set and the yolks are still runny, about 10 minutes. Take the skillet out of the oven and finish with the sliced scallion greens, chopped cilantro, and avocado. Serve right away with salsa and tortillas.