Chorizo-Potato Hash Browns with Black Beans and Salsa Verde

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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