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
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
, green onions
and a dusting of ancho powder.