Chorizo Breakfast Hash

Ingredients

• 1 lb baby red potatoes
• 2 Tbsp cooking oil
• 1/2 lb Mexican chorizo
• 1 yellow onion
• 1 green bell pepper
• Pinch of salt and pepper
• 1/2 tsp chili powder
• 3 green onions, sliced
• 4 large eggs, fried
• 4 Tbsp sour cream
• 4 Tbsp salsa

Directions

1. Give the potatoes a good scrub, set them in a large sauce pot, and add water to cover. Cover the pot, turn the heat to high, and let the water come to a boil. Cook just until a fork can slide in, while the potatoes are still firm enough to hold together, about 7-10 minutes depending on their size. Drain them, then leave them to cool a bit.
2. As the potatoes bubble away, get the chorizo going. Warm a large skillet over medium heat, pour in a tablespoon of cooking oil, and tilt the pan so the oil slicks the bottom. Add the chorizo; if you bought links, press the meat out of the casing and into the pan. Let it cook, nudging and crumbling it as it goes, until the sausage is cooked through with browned, crisp bits, about 5-7 minutes. With a slotted spoon, transfer it to a clean bowl.
3. While the chorizo cooks, cut the bell pepper and onion into a fine dice. Once the chorizo is out of the skillet, drop the bell pepper and onion into the fat and oil left behind, then season with a pinch of salt and pepper. Sauté until the vegetables have softened and picked up browning at the edges, 5-7 minutes. Their moisture will help lift the browned bits stuck to the skillet, and all that flavor goes right into the vegetables. Scoop them out with the slotted spoon and add them to the bowl holding the chorizo.
4. As the bell pepper and onion soften, chop the boiled potatoes into 1/4-inch cubes. With the vegetables out of the skillet, pour in an additional tablespoon of oil and tilt the pan to spread it across the bottom. Add the potatoes, then season them with another pinch of salt and pepper plus 1/2 tsp chili powder. Let the potatoes fry in the hot oil, stirring now and then rather than constantly, until they turn browned and crisp, about 10 minutes. If you fuss with them too much, they won’t get that brown, crunchy outside.
5. Return the chorizo, bell pepper, and onion to the skillet and stir everything together. Scatter the sliced green onion over the top. Spoon the hash onto 4 plates, add a fried egg, and finish with a dollop of sour cream and salsa.