Chorizo Cumin Cheddar Russet Potato Hash
Start the day off right with this delicious spin on classic russet potato hash. Our smoky Cumin Cheddar compliments the earthy, spicy notes of the chorizo perfectly! Top it off with an over-easy egg (or two!), and you are good to go!
6 Servings
Total Time: 45-60 Minutes
Ingredients:
2 Pounds Russet Potatoes, Peeled and Diced
1 Pound Chorizo Sausage, Casing Removed
1 Red Onion, Finely Diced
3 Cloves Garlic, Minced
1 TBS Dried Oregano (tip: crush oregano in your palms to “wake-up” the herb before adding to pan – it really enhances the flavor of the dried herb!)
1 TBS Red Wine Vinegar
1 Cup Gold Creek Farms Cumin Cheddar, Shredded
Salt and Pepper
Directions:
In a large frying pan, cook chorizo and potatoes on medium heat until golden and slightly crispy (10-15 minutes). Add red onion and cook until translucent (2-3 minutes). Add garlic and dried oregano and lightly toast for about one minute. Add red wine vinegar to deglaze the pan. Stir until vinegar evaporates (about one minute). Season with salt and pepper to taste. Sprinkle the Cumin Cheddar on top of the potatoes and lightly toss to coat (be careful to not over-mix the cheese or the cheese will melt too fast and create a “gloop-like” consistency). Serve a generous scoop and top with an over-easy egg (or two!) cooked to your liking.
