Chorizo Hash a Caballo

Posted on January 5, 2012 by Meghan

I’ve had a packet of Spanish chorizo sitting in the fridge for a few days that didn’t end up in our New Year’s Eve paella, and I’ve been contemplating how to use it. Today I had an inspiration, the best kind where I ended up using a few other ingredients that were also on the clock to whip up this chorizo hash.

I cooked the chorizo (it was from Uli’s Famous Sausage – an uncured chorizo), then took it out of the dutch oven and added diced onions, Yukon gold potatoes, and spinach. I added the sliced sausage back into the pot to finish it off, then dished it up and served it “a caballo” (topped with a fried egg). It was delicious! The kiddos ate it too – I wasn’t sure they would even taste it when my daughter said “it looks like poop!” (thanks for that, jeez!) but they did and liked it. Here’s the recipe:

Chorizo Hash
serves 4

Ingredients

6 Yukon gold potatoes
4 chorizo sausage links
1 tablespoon olive oil
1 medium yellow onion
12 oz spinach
1/2 cup beef stock (or water)
4 eggs
salt
black pepper
butter (for frying eggs)

Directions

Cook the potatoes in boiling water for about 10 minutes, until they are starting to soften but are not mushy. Remove them from the water, let them cool until you are able to handle them, peel them and chop them into rough cubes.
In a dutch oven, heat the olive oil over medium-high heat, then add the sausages and a few tablespoons of water. Cover the pot and cook, turning the sausages occasionally and adding water if needed, until the chorizo is browned and cooked through. Remove the chorizo from the pan and slice it into 1/2 inch slices.
Add the diced onion to the pan, stirring occasionally until the onion is softened and brown. Turn the heat down to medium and add the beef stock (or water) to the pan and mix to incorporate the browned bits from the bottom.
Add the potatoes to the pan, then dump the washed spinach on top and put the cover on. Let the spinach cook down for a few minutes, then take the cover off, stir it up, and add the chorizo back to the hash. Let everything cook together for a few more minutes while you get plates ready.
Fry an egg for each serving – put some chorizo hash on each plate and when the eggs are ready, add an egg to the top of the hash. Serve at once! Its not quite as good cold.