Smashed Potatoes With Chorizo Food

SMASHED POTATO-CHORIZO HASH

Steps:

• Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
• Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
• Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
• Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.

CHORIZO BREAKFAST HASH WITH CRISPY SMASHED POTATOES AND EGGS

Steps:

• Steam, boil or microwave the potatoes until soft. (Note 1)
• Cut the potatoes in half.
• Heat a skillet or fry pan over high heat.
• Add the bacon (add a dash of olive oil if you have lean bacon) and fry until browned but not crisp.
• Remove onto a plate with a slotted egg flip. (Note 2)
• Add the chorizo into the same fry pan and cook each side until browned, around 2 to 3 minutes.
• Remove on the plate with the bacon. (Note 2)
• Place the potatoes, cut side down, into the fry pan. Use the egg flip or a potato masher to "smash" the potatoes down so they flatten onto the fry pan. Sprinkle with salt.
• Cook the first side until golden brown - around 1 to 1 1/2 minutes. Then turn and cook the other side until just golden brown, pressing down with the egg flip - around 1 to 1 1/2 minutes. Sprinkle with salt.
• Add the bacon, chorizo and cherry tomatoes into the fry pan. Toss gently.
• Crack the eggs into the pan. Drizzle the water down the side of the pan, then put a lid on the fry pan (Note 3). The eggs will "steam cook".
• Cook until the eggs are cooked to your liking. For "just set" egg white with runny yolks, it is usually around 1 1/2 minutes.
• Remove from the stove, sprinkle with salt and pepper. Top with sprinkle of parsley and avocado (if using).
• Serve with crusty bread or toast.

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

SMASHED POTATOES WITH CHORIZO

Steps:

• Cook potatoes and the garlic in boiling, salted water until soft.
• Drain and reserve.
• In a non-stick, oven-safe pan, render chorizo until slightly brown.
• Preheat grill.
• Briefly mash the potatoes, fold in with the chorizo.
• Add butter, chives, salt and pepper, mix well.
• Sprinkle potatoes with cheese and place under the grill.
• Grill until the cheese is browned.

CRISPY SMASHED POTATOES WITH EASY GARLIC AIOLI

Steps:

• Toss potatoes in olive oil and salt, pepper, garlic powder, and dried thyme.
• Bake at 425 for 15-20 minutes, or until soft
• Gently press each potato with a potato masher until they are each small round disks.
• Sprinkle with Parmesan cheese and then bake until crispy (10 minutes)