Hmm...Hash!

Recipe Reader Inspiration!

This delicious recipe was actually a product of needing to "clean out" the fridge and pantry. As often happens with me and potatoes, I end up with five or so ratty ones at the bottom of the bag that I feel gross about using because they've been sitting around for so long. As I was craving McDonald's(r) style hash browns, I searched through the ole Reader in hopes of finding a hash brown recipe I might have starred for a rainy day. Luckily I hadn't and instead came across this gem. Hash! I'd never tried making it before but cutting everything into tiny little cubes definitely appealed to my OCD side. I rarely keep a stock of pancetta but there's always chorizo around and I think it served as a great replacement. Without further ado...Handy Hash!

Handy* Hash

5 medium sized red skinned potatoes
1 medium yellow onion
3 cloves of garlic
1/2 green bell pepper
1 small bunch of asparagus
cherry tomatoes
2 eggs
chorizo
small pat of butter (this is not
what is in the picture)
olive oil
salt and pepper to taste
finely chopped parsley



1. Cube everything into about 1/4 inch pieces except the eggs.
2. In a large fry pan, saute the cubed chorizo with a tiny bit of olive oil. When slightly browned remove from pan leaving behind the rendered fats and oils.
3. Add the cubed taters to the pan and leave them be for 6-8 mins until they start to look browned on one side.
4. Add the cubed onion and try not to get any tears in the potatoes.
5. Once the onions are translucent and the potatoes have started to look acceptably delicious, add the pat of butter and the chopped up veggies and garlic.
6. Add the chorizo and chopped parsley last of all.
7. Fry up the 2 eggs (make sure to season them).
8. Give everything one last good stir and add the two fried eggs on top.
9. Enjoy!

*No PeepShow references please.

This turned out surprisingly well and was absolutely delicious. I'm sure it could've been better if I'd had a cast iron skillet like the original recipe suggests, but I enjoyed it none the less. It will definitely become a go to recipe.

Bom apetite!