Chorizo + Yukon Gold Hash
adapted from Food52
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 pepperPut 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.