Chorizo and Potato Hash

 

 

Let them praise the name of the LORD, for his name alone is exalted; his majesty is above earth and heaven.  - Psalm 148:13

This is a versatile dish.

It's based on an American Test Kitchen recipe.

It's great as a breakfast dish, or on a crunchy taco or as nachos.

 

Tostadas chips lunch or dinner!

With an egg on top for breakfast!

In a 12 inch non stick skillet bring 4 c water to boil. 

Cook on med 5 minutes. 

Drain and set aside.

4 c water

3 medium Yukon Gold Potatoes, chop small

1 t salt

 

8 oz ground pork

Set aside

Quick homemade chorizo 

3 T olive oil

1 T pasilla ancho chili powder

1 T smoked paprika

1-1/2 t oregano

1-1/2 t coriander 

3/4 t smoked salt

1/2 t black pepper

1/4 t cinnamon 

Pinch of allspice

Pinch cayenne 

Bloom in oil for 3 minutes.

Remove from heat.

Add :

3 T apple cider vinegar

1-1/2 T sugar

1 T roasted garlic

Return to heat for 1minutes.

Remove from heat and cool 5 minutes.

Add ground pork.

Mix into spice mixture.

Turn on medium heat.

The fat will render as it cooks.

When pork us done add the potatoes back in.

Cover and turn to low, cook 8 minutes.

Set aside.

Avocado salsa verde

1 avocado, chopped

1 c salsa verde

2 T onion

Squeeze of lime

1 t sugar

Mix in food processor.

To serve add chopped onion, avocado salsa verde and lime juice.