Chorizo Hash & Eggs

SERVES 4 | AC­TIVE: 35 MIN TO­TAL: 35 MIN

Rachael Ray Every Day - - Greatest Hits -

1 lb. yel­low- flesh po­ta­toes (such as Yukon Gold), quar­tered

2 car­rots, peeled and trimmed

6 tbsp. olive oil

1∕2 onion, chopped

1 pack­age ( 3.5 oz.) shi­itake mush­rooms, caps sliced and stems dis­carded

4 oz. cured chorizo, cut into match­sticks

8 large eggs

1. Fill a large bowl with cold water. Us­ing a food pro­ces­sor fit­ted with a shred­ding disk or the coarse side of a box grater, shred the po­ta­toes and car­rots. Trans­fer to the cold water.

2. In a large cast-iron or non­stick skil­let, heat 1 tbsp. oil over medium. Add the onion. Cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 5 min­utes. Add the mush­rooms. Cook, stir­ring of­ten, un­til be­gin­ning to soften, about 3 min­utes; sea­son with salt and pep­per. Add the chorizo. Cook un­til lightly browned, about 5 min­utes. Trans­fer to a plate.

3. Add 3 tbsp. oil to the same skil­let. Drain the po­ta­toes and car­rots. Us­ing your hands, squeeze out any ex­cess mois­ture. Ar­range half the potato mix­ture in an even layer in the skil­let; sea­son with salt. Spoon the chorizo mix­ture on top in an even layer. Top with the re­main­ing potato mix­ture; sea­son with salt. Cover with foil and cook for 6 min­utes.

4. Us­ing a spat­ula, care­fully slide the hash onto a large plate. Place an­other large plate on top and in­vert the hash onto the top plate (so the bot­tom of the hash is fac­ing up). Slide the hash back into the skil­let. Cook un­til the veg­eta­bles are ten­der and just browned, about 6 min­utes more. Di­vide among plates.

5. Add the re­main­ing 2 tbsp. oil to the same skil­let. Fry the eggs un­til the whites are just set, about 3 min­utes; sea­son. Place the eggs on top of the hash.

VA­CA­TION IS THE RIGHT TIME TO PER­FECT YOUR BREAK­FAST (OR BRUNCH) GAME. CON­SIDER THIS AS­SIGN­MENT NO. 1.

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