Hangover Hash

Recipe originally shared for Tastemade. Click image above to watch full recipe video.

Recipe originally shared for Tastemade. Click image above to watch full recipe video.

Hangover Hash

Cook Time: 10 minutes Servings: 4 to 6

INGREDIENTS

  • 2 cups frozen, cubed potatoes

  • 2 tablespoons olive oil

  • Salt and pepper

  • 1 cup chorizo, casing removed and crumbled

  • 1 jar Mexican salsa

  • 4 eggs

  • Queso fresco

  • Chopped cilantro

  • Avocado slices

  • Toast or tortillas, to serve

  • Equipment:

  • Large skillet

METHOD

In a large skillet over medium-high heat, add potatoes and olive oil. Cook until crisp, about 5 to 10 minutes, flipping every couple of minutes. Add chorizo and cook until browned.

Add enough salsa to cover the potatoes. (If you would like a thinner hash, add 1/4 cup of water at this point.) Using the back of a wooden spoon, make 4 wells in the salsa and drop in the eggs. Reduce heat to medium-low and cover. For runny egg yolks, cook for 4 to 6 minutes.

Top with queso fresco and cilantro. Serve with toast or tortillas.