Chorizo + Yukon Gold Hash

This hash was supposed to have a sweet potato.  Alas, that sweet potato "expired", and luckily a Yukon Gold potato was the understudy.  Can't complain though.  The Yukon caramelized nicely and played sidekick to the pork chorizo; we all know that chorizo, potatoes, and eggs go well together.  And just add a flour or corn tortilla to wrap everything together.

What is not captured in the photo is the addition of the fried egg and spoonful of Greek yogurt (full fat, please.  No non-fat stuff). 

Hot eggs right out of the pan don't smile for the camera very well, so it has a separate beauty shot.

Chorizo + Yukon Gold Hash
adapted from Food52
yield: one

Olive oil
1/4 pound chorizo, casings removed
1 medium sized shallot or small yellow onion, finely diced
1 medium Yukon Gold potato, cut into 1/4-inch cubes
1/2 teaspoon finely chopped fresh thyme
Freshly ground black pepper

Put a teaspoon of oil in a heavy pan and set over medium-high heat. When the oils starts to shimmer, add the chorizo and break it up with a wooden spoon. Sauté, stirring occasionally, until the chorizo is evenly browned, about 5 minutes.

Remove the meat with a slotted spoon and set it aside in a bowl. Add enough oil to the pan so that you have about 1 tablespoon of fat.

Add the onion/shallot and potato to the pan, along with a pinch of salt. Fry the onions and potatoes, turning gently every once in a while.

After the onion and potato are softened and brown, add the thyme and a few grinds of pepper, stir gently and cook for another minute or two.

Stir in the chorizo, and cook for another minute until hot.

Serve immediately, topped with a fried egg and/or a dollop of sour cream, Greek yogurt or creme fraiche.