Monday, October 20, 2014

TopTater Contest Win! Cheddar Chorizo Hash Stacks with Chipotle Mango Salsa

Cheddar Chorizo Hash Stacks with Chipotle Mango Salsa
It's no secret I love Mexican food.  I dream of it.  I long for it.  I cook and eat A LOT of it.  So, when the US Potato Board came out with its #toptater contest, a Mexican breakfast hash was a no brainer...and a WINNER!

I won the Basha's category and I'm VERY honored to be using my prize to help pay for ingredients at the World Food Championships in November.  Thanks Basha's, I come!  And while I CAN'T give you the recipes for the dishes I'm creating at WFC, I CAN give you the winning TopTater recipe!

Cheddar Chorizo Hash Stacks with Chipotle Mango Salsa

  • 3 cups Russett Potatoes, washed and chopped into 1” cubes
  • 1/2 lb. of pork chorizo
  • 4 large eggs
  • 15 oz. can of black beans
  • 1/2 of a green bell pepper, chopped
  • 1 cup of shredded mild cheddar cheese
  • 3 scallions, both ends, chopped and divided
  • 2 roma tomatoes, chopped
  • 1 mango, peeled seeded and chopped
  • 2 tbsp. cilantro, plus a few sprigs for garnish
  • juice of 1/2 lime
  • 1 avocado, peeled, seeded and thinly sliced
  • 4 tbsp. olive oil, divided
  • 3/4 tsp. galric powder, divided
  • 1 tsp. ground cumin
  • 1/4 tsp. chipotle chile powder
  • salt/pepper
  1. Bring a large pot of salted water to a boil. Add the potatoes and boil on high heat for about 5 minutes, until the potatoes are soft enough to be pierced with a fork. Drain the potatoes and set aside.
  2. In a large mixing bowl, combine the chopped tomato, mango, 1/2 of the chopped scallions, juice of 1/2 of a lime and the chopped cilantro. Season with 1/4 tsp. each of garlic powder, chipotle chile powder, salt and pepper. Stir until combined and set aside.
  3. Heat a large skillet with 2 tbsp. olive oil to medium heat. Add the chorizo, black beans, bell pepper, and the other 1/2 of the chopped scallions. Stir until combined and season with the ground cumin, 1/2 tsp. each of garlic powder, salt and pepper. Break the chorizo up as you cook and stir for about 3-4 minutes, until veggies are soft and chorizo is almost cooked through. Add the potatoes and cheese and stir until combined. Cook in the pan for 2-3 minutes on each side, until the hash is well browned and cheese is melted. Remove from heat and set aside.
  4. In a separate small skillet, heat 2 tbsp. olive oil to medium heat. Crack one of the eggs in the pan and allow it to cook for about 2-3 minutes. Carefully flip the egg over and allow it to cook for another minute, until the whites are cooked through and the egg is “over easy.” Season lightly with salt and pepper if desired, remove from the pan and repeat with the other three eggs.
  5. To assemble the dish: Use a ramekin, small bowl, or a 5” biscuit cutter to shape the hash. Spray the inside of the ramekin with non-stick cooking spray. Fill the ramekin with the hash, about 2” up. Press the hash firmly into the dish to set the shape. Turn a serving dish upside down on top of the ramekin, flip it over and allow the shaped hash to release onto the serving dish. Top the hash with about 1/4 cup of the chipotle mango salsa. Top the salsa with one of the eggs and garnish with avocado slices and a small sprig of cilantro. Serve immediately.

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