Gourmet: Day To Day

Sometimes breakfast just sounds delicious at 6 pm. Brinner? Yes please! I was originally planning on making this hash with poached eggs and hollandaise sauce but it didn’t work out that way. Turns out when you are recovering from some wicked whiplash and a very sore arm, making fresh hollandaise is not in the cards! This didn’t even need the sauce. If you don’t care for poached eggs, you could serve this along side scrambled eggs or you could put fried eggs on top.
Take a break from the usual and give this a try for Brinner.

Chorizo, Potato and Mushroom Hash

4 medium potatoes (I used russet-red potatoes would work fine too)
2 tablespoons vegetable oil
1/2 red onion, chopped
3/4 cup mushrooms, sliced
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon dried thyme
1/2 teaspoon dried dill
3 small logs of ground Chorizo (about 1/2 lb)

Wash potatoes well, cut into bite size pieces. I don’t peel mine for this hash, this is optional. Do what you prefer.
Heat oil in a large pan over medium heat. Add potatoes and cover. Let potatoes cook without getting too brown, stirring every couple of minutes until potatoes are tender. This should take about 8-10 minutes. (You coud skip this step all together if you are using leftover baked potatoes- just cut up and warm through in oil)
Add onion and mushrooms, stir to combine. Let cook covered for about 5 minutes.
Next add salt, garlic powder, coriander, thyme and dill. Stir to coat.
Push the potato mixture to the outer edges of the pan, leaving a hole in the center of the pan. Add chorizo in center of pan and using your spatula break it up to smaller pieces and let cook 2-3 minutes before mixing with potato mixture. Check for seasoning, cover until ready to serve with the eggs of your choice.
Make yourself a cup of coffee and enjoy! 🙂 (Poached Egg recipe below)

Easy Poached Eggs

Fresh eggs will be easier to poach (they’ll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don’t like the taste, omit.

Ingredients
•Fresh eggs
•1 to 2 teaspoons vinegar (rice vinegar works well) (optional)

Equipment needed
•Shallow saucepan with cover
•Slotted spoon

Method

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.

4 Lift eggs out of pan with a slotted spoon.