Recipe Number: 40
Date Attempted: 11/13/16
This is an amazing recipe for breakfast or dinner and even though it is super spicy you will want to keep eating it! I was meal prepping for the week and I decided I wanted something different for dinner. Now making a hash isn’t all that complicated but food 52 had a cool recipe for one involving apple. The first thing I had to learn was that chorizo can either be hard or soft. The first time I tried to make this, I thought of chorizo salami (the cured meat). Needless to say, this sucked, did not turn out right at all. Fun fact: If you try and cook cured meat, it just turns into something hard, chewy, and inedible. Once I realized there was a difference, this recipe turned out much better.
Review: The sweetness of the apple, mixed with the spicy local green chili, and the potatoes just really makes this all taste amazing. I would 100% make this again, I’d make it for a brunch if I had friends over to eat because this also couldn’t be more simple. I’m seriously in love with this and topped with some eggs, there’s nothing not to like here!
Remi’s Recipe (modified from food 52)
Original recipe here: food52
- 1 (about 1/2 pound) large tart, crisp apple
- 1 (about 1/2 pound) large red potato
- 3 tablespoons tablespoon olive oil (divided, plus more as needed)
- Salt and pepper, to taste
- 9 ounces raw Mexican pork chorizo
- 1 red bell pepper (halved, seeds and ribs removed, and cut into 1/2-inch dice)
- 1 onion (peeled and cut into 1/2-inch dice)
- 1 green chile (if you can’t find then use a medium jalapeño (halved, seeds and ribs removed, and cut into tiny dice, optional))
- 2-3 cloves garlic (peeled and minced)
- 4 to 8soft-poached eggs (optional)
- Preheat the oven to 425° F.
- Cut the apple and potato into 1⁄2-inch dice. Place them into a medium bowl and drizzle with 2 tablespoons of the olive oil, season with salt and pepper, toss to combine. Spread apples and potatoes onto a parchment-lined, rimmed baking sheet, keeping them in as close to a single layer as possible. Roast in the heated oven 30 to 40 minutes until tender and beginning to brown on the edges. Toss them once or twice during roasting to ensure even cooking.
- Meanwhile, put a large, heavy bottom cast iron or non-stick skillet over medium heat. Heat the remaining 1 tablespoon olive oil and add chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring and breaking up chorizo, until lightly browned and beginning to look dry and crumbly, about 10 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain. Leave the fat in the skillet, adding extra olive oil to bring the volume of fat to about 2 tablespoons if necessary.
- Add the diced bell pepper, diced onion, and diced jalapeño (if using) to the skillet in which the chorizo was cooked. Cook over medium heat, stirring often, about 5 minutes. Stir in minced garlic and cook 1 minute more. Turn off the heat. Gently fold in roasted apples, potatoes, and cooked chorizo. Turn the heat to low and cook, folding gently, until the flavors come together, about 2 minutes.
- Serve warm with poached eggs on top (if using)