Recipe courtesy of Bobby Flay
Episode: Southwest Brunch
Chorizo-Potato Hash Browns with Black Beans and Salsa Verde
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Black Beans:
  • 1 can black beans, drained, rinsed and drained again
  • Pinch ground coriander 
  • Pinch ground cumin 
Salsa Verde:
  • 6 large tomatillos, diced
  • 2 limes, juiced
  • 1/4 cup chopped fresh cilantro 
  • 3 tablespoons finely diced red onion 
  • 2 tablespoons extra-virgin olive oil 
  • Honey
  • Salt and pepper 
Hash Browns:
  • 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch cubes
  • Kosher salt 
  • 1 tablespoon canola oil 
  • 1/2 pound Mexican chorizo 
  • 2 tablespoons butter 
  • Salt and pepper 
  • 1/2 cup grated Monterey Jack 
  • 1/4 cup grated cotija cheese, plus more for garnish 
  • 1/4 cup chopped fresh cilantro, plus more for garnish 
  • 4 to 6 eggs, poached, fried or scrambled 
  • Green onions, thinly sliced, for garnish 
  • Ancho chile powder, for garnish 

Directions

For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.

For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.

For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.

Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.

To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Corned Beef Breakfast Hash

Recipe courtesy of Kelsey Nixon

Breakfast Tacos with Chorizo, Egg and Potato

Recipe courtesy of Kelsey Nixon

Sweet Potato Hash Browns with Green Onion Vinaigrette

Recipe courtesy of Bobby Flay

Chorizo and Sweet Potato Hash

Recipe courtesy of Centro Latin Kitchen

Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo

Recipe courtesy of Bobby Flay

Everything Hash Brown Cake with Pickled Red Onions and Green Onion Creme Fraiche

Recipe courtesy of Bobby Flay

Cheese Fondue Hash Browns

Recipe courtesy of Alex Guarnaschelli

Man Hash Browns

Recipe courtesy of Alton Brown

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Cake Hunters

11:30am | 10:30c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here