Homemade Chorizo Hash and Eggs

Anita and I like breakfast for dinner sometimes. Last night it was cold and rainy and we decided to have hash and eggs; what we consider real comfort food. We buy wonderful chorizo sausage that is made at our local co-op. It is more like a spicy andouille than the prepackaged chorizo available in the supermarkets. So it can be sliced and sauteed without dissolving into a puddle of orange colored grease. The hash was made from that sausage and some organic new potatoes and served with fried eggs from pasture-raised, organically fed chickens. If you haven't tried these, you will be surprised at the golden orange colored yolk and the good fresh taste. In any event, the dinner was delicious and we decided to blog it.

Serves:                  2
Prep Time:          20 minutes
Cooking Time:    20 minutes

INGREDIENTS:
9 oz of homemade chorizo sausage cut into rounds.
   Andouilee or hot Italian can be substituted.
1 # new potatoes
1/2 red onion, cut into 1/4" pieces
1/2 red Bell pepper, cut the same
1 green jalapeno, seeded and cut into 1/4" pieces
3 large cloves of garlic, sliced thin
1 pinch red pepper flakes
2 T chopped fresh chives
2 organic eggs
2 T extra virgin olive oil

PREPARATION:
1. Wash and dry the potatoes and bake at 400  *F for 30 minutes. Allow to cool then slice into 1/2" pieces.
2. Lightly oil a 12" cast iron pan or other saute pan and cook everything but the eggs on medium high heat until the potatoes start to brown and the sausage is done. Wait a few minutes before adding the garlic slices.
3. In another saute pan fry the eggs in olive oil over medium heat until done to your taste.

PLATING:
1. Spread the hash on warmed plates.
2. Place the eggs on top as in our picture.
3. Garnish with some chives as shown.
4. Serve with salt, pepper and Tabasco sauce.

Bon appetit,
Tom and Anita

PS: Delicious for breakfast. lunch or dinner!