Spanish Chorizo & Potato Hash Topped w/ Olive Oil Fried Eggs & Mediterranean Tomato Salsa

When it comes to chorizo, I love the Spanish variety above all else.  The flavor is amazing!  It is made of pork, smokey paprika, garlic, and herbs.  It can be spicy or sweet.  The texture is hard like a salami.  It is delicious as part of a charcuterie spread, in a rustic soup, as garnish on a creamy soup, on crostinis, or as part of a hash topped with extra virgin olive oil fried eggs.  I first had Spanish chorizo at a tapas bar in the north of Spain many years ago.  I haven’t stopped eating it since.

SPANISH CHORIZO AND POTATO HASH TOPPED WITH OLIVE OIL FRIED EGGS

2 tablespoons Extra Virgin Olive Oil
1 yellow Onion
2 cloves Garlic
12 oz Spanish Chorizo
4 yukon gold Potatoes
1 tablespoon Rosemary
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper

The EGGS
1 tablespoon Extra Virgin Olive Oil
6 organic Eggs
1/2 teaspoon Salt
4 grinds Black Pepper

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium high heat.  Dice and sauté the chorizo, until some of the fat is rendered.  With a slotted spoon, remove the cooked chorizo, and place it to the side.  Remove half the fat from the skillet.  Make sure not to dispose of it down the drain.  Preheat the oven to 375 degrees Fahrenheit.  Finely chop and sauté the onion.  Meanwhile, dice the potatoes and finely chop the garlic and rosemary.  When the onions have become translucent, add the cooked chorizo , the potatoes, garlic, rosemary, salt and pepper into the skillet.  Stir and allow the hash to sauté for a couple of minutes, then put the skillet in the oven for about 30 minutes.  While the hash is in the oven, begin making the Mediterranean tomato salsa.

MEDITERRANEAN TOMATO SALSA

3 tablespoon sweet Basil
1 tablespoon fresh Oregano
1/2 pint Cherry Tomatoes
1 Lemon – zested
1 clove Garlic
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1/3 cup Extra Virgin Olive Oil

Finely chiffonade the basil (slice it into long thin strips), finely chop the oregano, quarter the cherry tomatoes, finely mince or grate the garlic, and zest the lemon.  Place all the ingredients in a bowl with the salt, pepper, and extra virgin olive oil.  Stir everything together, and leave the salsa in the refrigerator for the remainder of the time, until you need to plate your dish.  This allows all the flavors to meld together.

Once the potatoes are soft on the inside, yet caramelized on the outside, remove the hash from the oven, and allow it to rest for a couple of minutes, while you make the eggs.  In a nonstick skillet, heat the olive oil on medium heat, then gently crack and add the eggs.  With a spoon, scoop some of the hot oil over the egg whites.  This will allow the whites to cook faster, thus keeping the yolks beautifully runny.  Once the whites are firm, turn the heat off and remove the eggs from the skillet, and place them onto a plate.

In a serving dish, plate the hash, then top it with one or two eggs, depending on what portions you are serving per person.  Gently top the eggs with the fresh Mediterranean tomato salsa.  Serve and ENJOY!


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