Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

May 02, 2021

Chorizo Fingerling Potato Hash

25 Mins

25 Min

Add potatoes to pot; cover with water and season generously with sea salt. Bring to boil; then cover until mostly cooked, about 7 minutes. Drain well and allow to cool.

Meanwhile, drizzle a little oil onto large skillet and cook chorizo 7 minutes over medium heat until brown and rendered of all fat. Use a slotted spoon to move chorizo to a plate, leaving as much of fat as possible in skillet. There should be about 2 tablespoons; if not, add a bit of oil; set skillet aside.

Preheat oven to 425 degrees. 

Cut potatoes into ½‑inch thick rounds. Heat fat left in skillet. Add potatoes in as close to a single layer as possible. Stir in paprika and chili powder and cook 8 minutes, tossing occasionally, until potatoes begin to brown. Season with sea salt and pepper. Add mushrooms and onion and cook 3 minutes, until onions brown slightly and potatoes get crusty. Return chorizo to pan. 

Remove skillet from heat and make 4–6 small, evenly-spaced wells in hash, exposing bottom of skillet. Pour a small bit of olive oil in each well and break an egg into it; sprinkle with sea salt and black pepper. Transfer skillet to oven and bake until eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately with desired toppings, like fresh cilantro, sour cream and/or salsa.

25 Mins dinner lunch Meat overlayTitle recipe Spring

Leave a comment

Comments will be approved before showing up.


25 Mins dinner lunch Meat overlayTitle recipe Spring

More Recipes You Will Love