Chorizo and Yam Hash

Chorizo Yam Hash

You know what the best thing about brunch is?

Trick question, everything about brunch is amazing. It’s the perfect combination of flavor, flair, comfort and sociability. Brunch can be light and airy or decadent enough for two meals – which it just so happens to be, so you don’t even need to feel guilty when you eat that chicken fried steak or eggs benedict.

But still, brunch has a fatal flaw: it’s best served lazy.

That’s fine if you want to drag yourself out of bed and stroll over to your favorite brunch spot, but what if you want to indulge in the comfort of your own home? Many brunch dishes are as complicated as they are luxurious, making a lazy mid-morning meal almost impossible.

Fear not, this Chorizo and Yam Hash recipe is the solution to your brunch conundrum. It’s low on ingredients, short on instructions, but packed full of meaty chorizo, sweet and savory yams, and sharp manchego goodness – perfect for a lazy at-home brunch!

Chorizo and Yam Hash

Chorizo Yam Hash 2

Ingredients

  • Olive oil
  • 1 bunch of green onions, chopped and separated green from white
  • 1/2 pound ground chorizo (Spanish variety)
  • 1 medium-sized yam, diced
  • 2 tablespoons black pepper
  • 1 tablespoon paprika
  • 2 tablespoons vinegar
  • 4 eggs
  • 1/3 cup manchego cheese, grated

Instructions

  1. Heat a pan to medium and add the olive oil. Add the white half of the chopped green onion and saute until it begins to turn translucent. Add the chorizo and saute until cooked through, about 5 minutes. Remove from the pan and set aside.
  2. Splash a little extra olive oil in the pan if it looks dry and heat to medium-high. Add the diced yam, pepper and paprika and pan-fry until the edges begin to turn golden and crisp. Removed from the pan and toss with the chorizo so the two are thoroughly mixed.
  3. Bring a pot of water to a light boil and add the vinegar. Poach the eggs, remove from the water with a slotted spoon and set on a paper towel to dry.
  4. To serve, plate a generous spoonful of chorizo-yam hash and top with a handful of manchego cheese, two poached eggs, and a sprinkle of diced green onion
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