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Entree
4 servings
5 minutes
25 minutes
Chef Tom Fraker
3 tablespoons extra virgin olive oil - divide use
1 (3/4 lb.) package Melissa’s Soyrizo or Chorizo
2 tablespoons unsalted butter
1 Melissa’s Perfect Sweet Onion - diced small
3 cloves Melissa’s Peeled Garlic - minced
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 package Melissa’s Organic Baby Heirloom Tomatoes - halved
1 lb. Melissa’s Baby Dutch Yellow® Potatoes - shredded
3 tablespoons Melissa’s Costa Azul Hot Sauce
4 fresh large eggs
Heat a hot griddle. Add 1 tablespoon of the olive oil and add the soyrizo/chorizo. Crumble and cook, stirring often, until done, about 3 minutes. Remove from the griddle and set aside.
Add the rest of the olive oil and the butter to the griddle and melt the butter. Add the onion, garlic, salt, pepper and tomatoes and sauté for 5 minutes. Add the potatoes and soyrizo/chorizo, mix well and press into an even layer. Cook, undisturbed, until well browned, about 5 minutes. Flip over and repeat. Separate into 4 portions onto plates. Drizzle with the Costa Azul.
Crack the eggs onto the griddle and cook until the whites are set but the yolks are still runny, about 5 minutes.
To serve, place an egg on each serving of hash and enjoy.
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