Southwestern Hash
Ingredients:
- 2 Redskin potatoes, diced
- 9 oz. tube of chorizo
- 1/2 white onion, chopped
- Corn or flour tortillas
- 1 Jalapeno, sliced
- Cotija cheese
- Fresh cilantro
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. chili powder
- 1 tsp. garlic, minced
- 1/2 tsp. season salt
- 1/2 tsp. pepper
Directions:
- Dice redskin potatoes, then microwave them for 3 minutes with about 1/4 cup of water.
- Heat griddle to 375-400 degrees and put down your potatoes after steaming them in the microwave. Using a steak weight on the potatoes is optional.
- Place chorizo, onions, and jalapenos on the griddle and let them start cooking.
- Flip the potatoes over so they brown on each side.
- Once potatoes are brown, mix in the spices, and toss everything together. Then move to a warming zone or turn that burner off.
- Warm your tortillas on the griddle for a minute and cook your eggs however you like (see egg tutorial).
- Top with cilantro and cotija cheese.
- Serve with a side of salsa, sour cream, a wedge of lime, and a Tequila Sunrise!
Serving Size:
Serves 2
Method:
Griddle
Prep Time:
15 Minutes
Difficulty:
Medium
Cooking Time:
25 Minutes
