POTATO CHORIZO HASH FROM SWEET PHI’S COOKBOOK (AND A GIVEAWAY!)
I’m really excited about this post today! My friend and fellow blogger Phi from SweetPhi.com just published (and by just I mean just- it hasn’t even hit the shelves yet- it is released tomorrow!) a new cookbook called Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People. And lucky me- I received a preview copy, which I’ve been poring over for the past few weeks!
Ever since I’ve been following her, Phi’s been committed to the theme of great and flavorful recipes with a focus on maximizing efficiency. Not only is she a food blogger, but she also works full time, and deals with an incredibly long commute (as a once epic-commuter, I feel her pain!), and still manages to take amazing vacations and party it up with her husband, friends, and family. (Not to mention she is adorable and just as sweet as her blog name).Potato Chorizo Hash – thegourmetgourmand.comAnd as a fellow full-time worker and part-time food blogger, I know just how much time-management is necessary to maintaining ones sanity in the greater scheme of things. So I have definitely appreciated Phi’s commitment to recipes that we can all throw together after a long day at work and still have a delicious and gourmet meal on the table.
Which brings me to today’s post: Potato Chorizo Hash.
Chorizo for breakfast is a Mexican staple that Dave and I go nutso for living in San Diego. Give us a burrito filled with eggs and chorizo, chilaquiles with chorizo, or a wonderful hash of potatoes and chorizo our mouths will be watering.Potato Chorizo Hash – thegourmetgourmand.comSo naturally this was the recipe that attracted my attention from the get-go, and attracted the nose of Dave, who normally sleeps in on the weekend, but found himself deliriously wandering into the kitchen with a smile of pure bliss on his face after having been awakened to the glorious smells of rendering spicy pork sausage. Potato Chorizo Hash – thegourmetgourmand.comChorizo comes in a variety of different types. Phi’s recipe called for chorizo links,which can be fried up and eaten similar to any standard breakfast sausage. Here in San Diego it’s not very common to see the links, but we do have the standard Mexican chorizo available at most major grocery stores. Either is fine for this recipe- use whatever you have available. Mexican chorizo is typically encased in an inedible casing and so you need to cut open the casing and squeeze out the spiced ground meat. With the links you would want to fry them up and slice them into pieces.
And speaking of the spiced meat… I always get the pork version, but if you don’t do pork they also sell a beef variety, and soy-rizo is a legit vegetarian option that is pretty popular these days as well. Potato Chorizo Hash – thegourmetgourmand.comThe other interesting part of this recipe is that Phi recommends microwaving the potatoes before you fry them. Surprisingly I had never tried this technique before, but it cut down on the cooking time of the potatoes so significantly that I plan to use this hack for breakfast potatoes time and time again. Pure genius for busy cooks!
So the steps- microwave the potatoes, chop them up, fry them up, then fry the chorizo, and bake it all together topped with eggs. You can certainly fry them separately if you prefer… I was just going for the 1-pan thing Sunday morning.Potato Chorizo Hash – thegourmetgourmand.comAll I can tell you is that this recipe was a winner, and something I will certainly plan to make time and time again. (Dave is going to demand it of me as well!)Potato Chorizo Hash – thegourmetgourmand.comI loved her cookbook so much that I am giving away a freshly minted Five Ingredient Recipes cookbook to one lucky winner! If you are interested in entering the giveaway please drop a comment in the comments section, and be sure to either sign up for The Gourmet Gourmand e-mail list or like us on Facebook to qualify.
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