Potato Hash with Corn, Chorizo and Eggs
- 1 pound Mexican chorizo or longaniza casings removed, chopped
- 1 cup corn kernels fresh or thawed from frozen
- 1 to 2 jalapeños stemmed and sliced
- 4 tablespoons olive oil
- 1 large white onion halved and slivered
- ¾ pound Yukon Gold or russet potatoes peeled and grated
- 1 teaspoon kosher or coarse sea salt or to taste, divided
- ½ teaspoon freshly ground black pepper
- 8 eggs
- In a large skillet set over medium-high heat, cook the chorizo for about 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until it starts to crisp and brown. Add the corn and jalapeños, stirring to coat in the rendered chorizo fat, and cook for 2 to 3 minutes until the jalapeños soften and corn begins to brown. Scrape the chorizo, corn, and jalapeños into a bowl and set aside.
- Pour the olive oil into the same skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for about 15 minutes, until they are completely wilted and their edges have begun to brown. Incorporate the potatoes, add ½ teaspoon salt and pepper and continue to cook, stirring frequently, for another 15 minutes, until the potatoes are completely cooked and mixture has browned a bit more. Incorporate the chorizo, corn and jalapeño mixture.
- In a medium bowl, beat the eggs with the remaining ½ teaspoon salt. Pour over potato and chorizo mixture and cook, stirring to give it your desired scrambled texture and until it cooks to your liking. I like my eggs soft cooked, not runny, but not dry, which takes about 3 to 4 minutes. Serve while hot.