Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day.
Why this recipe works:
- Par-boiling the potatoes gelatinizes starches so that they can crisp up better when the potatoes are subsequently fried.
- Adding vinegar to the par-cooking liquid means that pectin, the organic glue that holds together vegetable cells, will not be destroyed as efficiently. This allows the potatoes to soften and cook without falling apart.
- Frying the potatoes in chorizo fat builds their flavor.
- Cooking all ingredients—potatoes, chorizo, and vegetables&mdash separately lets us ensure that each is perfectly cooked.
- Straining the eggs through a fine-mesh strainer helps them keep a more natural shape during baking.
- Post-bake toppings add freshness to a hearty meal.
Notes: Russet potatoes will give you crisper end results, but the potatoes will fall apart a bit. Yukon golds will hold together and will have slightly creamier centers and less crispness than russets.
- Yield:Serves 4
- Active time: 40 minutes
- Total time:40 minutes
- 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note above)
- 2 tablespoons distilled white vinegar
- Kosher salt
- 4 ounces Spanish chorizo, diced
- 1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground paprika
- Freshly ground black pepper
- 6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
- 1 poblano pepper, cut into 1/2-inch dice
- 4 eggs
- 1/4 cup roughly chopped fresh cilantro leaves
- 1/2 small avocado diced
- 1/2 cup homemade or store-bought salsa verde for serving (optional)
- 12 warm corn tortillas for serving (optional)
Preheat oven to 375°F. Place potatoes in a large saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
Meanwhile, place chorizo chunks in a cast iron skillet and place over medium heat. Cook, stirring, until chorizo is crisp on all sides and fat has rendered out, about 10 minutes total. Remove chorizo with a slotted spoon to a large bowl, leaving fat in skillet. Set chorizo aside.
When potatoes are drained, add 3 tablespoons oil to skillet and heat over medium-high heat until shimmering. Add drained potatoes and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes total. Add cumin and paprilka and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.
Add remaining tablespoon oil to skillet and heat over high heat until shimmering. Add scallion whites and light greens and poblano and cook, stirring occasionally, until charred, about 2 minutes. Season to taste with salt and pepper then transfer to bowl with potatoes and chorizo. Toss contents of bowl and return to skillet. Make 4 wells in potato mixture.
Carefully break 1 egg into a small bowl and slide into a fine mesh strainer over the sink. Swirl egg very gently until excess loose white drains away. Carefully add to one of the cavities in the skillet. Repeat with remaining three eggs.
Drizzly eggs with a few drops of oil, season with salt and pepper, and transfer to oven. Cook until whites are barely set but yolks are still runny, about 10 minutes. Remove from oven, garnish with sliced scallion greens, chopped cilantro, and avocado. Serve immediately with salsa and tortillas.