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Father’s Day is this weekend — so to celebrate, I’m making a special brunch with a stick-to-your-ribs Spicy Chorizo Hash for those man-sized appetites! I’m wrapping it all up with Father’s Day gifts and heartfelt cards so the Dads in our family know how important they are to me.
All Dads are different and unique. Finding a gift that’s perfect for them can be challenging — (how many golf balls do they really need???) but finding the ideal card was easy!
I popped into Walmart to pick up the ingredients for my brunch menu and checked out the display of American Greetings cards while I was there. The selection was enormous!
Not only did I find unique American Greetings cards for all the Dads on my list, but I also picked a few to give as random acts of cardness, because every moment, big or small is worthy of a card. While I was there, I stocked up on gift bags, tissue paper and bows. It felt like a party already and I hadn’t even started cooking…
I feel very fortunate to be celebrating Father’s Day with three fathers who are very dear to me! Scott, my grandfather and my own Dad!
To bolster the Father’s Day theme, I wanted to set the table with a masculine feel. Dark blue tablecloths and patterned blue napkins make my simple white china pop! Personalized place cards make everyone feel like they have a special place at the table.
You’ll want to have the table set before you start the hash — because it should be served hot from the kitchen. Have a platter of fresh fruit and buttery biscuits ready to go. Arrange your Father’s Day cards and gifts as the centerpiece to the table – because a card is just a card, until it is given in the right moment.
And a few simple words can mean everything and have a greater impact than we realize.
While the guests of honor socialize, I’ll get started on the hash!
Start by par-cooking the potatoes in boiling water with a little salt and vinegar (to help them hold their shape). While the potatoes cook, slice and cook the chorizo in a nonstick skillet and dice the vegetables.
Fry the potatoes with cumin and smoked paprika in the same skillet as the sausage so it can take on the flavors of the chorizo. Next, saute the vegetables with a little more of the spices. Combine them all in the skillet and keep it warm over the stove while you prep the eggs.
Because it’s Father’s Day, I fancied it up with poached eggs — but fried would be great too!
Plate the hash with a handful of queso fresco or feta and sprinkle of chopped cilantro. Top with an oozy egg (or two) and serve!
This is such a hearty meal, with crispy smoky potatoes and tender peppers, not to mention that spicy chorizo. It’s way beyond the standard bacon and eggs and Dad is gonna love it!
Chorizo Potato Hash
- 1 1/2 pounds Yukon Gold potatoes cut into 1/2" dice
- 2 tablespoons white wine vinegar divided
- 1 medium onion diced
- 2 medium bell pepper cut into 1/4" dice (I used a mix of red, yellow and green)
- 1 pound chorizo sausage skins, removed, cut into 1/2" half moons
- 4 tablespoons olive oil divided
- 1 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon cumin divided
- 1/2 teaspoon smoked paprika divided
- 1-2 eggs per person
- sprinkle queso fresco or feta cheese
- 1/4 cup cilantro chopped
For The Hash:
- Bring a medium pot of water to a boil. Add one tablespoon of vinegar and 1 teaspoon kosher salt. Add the diced potatoes and cook for 10 minutes until tender. Strain the water from the potatoes and set aside.
- Heat 2 tablespoons oil in a 10-12" heavy non-stick skillet over medium high heat. Add the chorizo and cook until browned and fragrant. Transfer the sausage to a medium bowl.
- Add 1 tablespoon oil to the skillet and add the cooked potatoes. Sprinkle on 1/4 teaspoon each of kosher salt, black pepper, paprika and cumin. Stir to combine, then leave them alone. Don't fidget with the potatoes -- you want them to take on a golden color and crispy edges. Cook for about 7-8 minutes, stirring occasionally. Transfer potatoes to the bowl with the sausage.
- Add the remaining tablespoon of oil to the skillet and stir in the diced bell pepper and onion. Sprinkle on the remaining 1/4 teaspoon of salt, pepper, paprika and cumin. Stir to combine and cook until vegetables are tender, about 3-4 minutes.
- Remove the pan from the heat, add the chorizo and potatoes back to the pan and cover partway with the lid.
To Poach Eggs:
- Fill a small pot 2/3 full with water. Add 1 tablespoon vinegar and bring to a boil. Crack an egg into a small bowl (or measuring cup) with a handle. When the water comes to a boil, reduce the heat to a low simmer (not boiling). Use the back of a wooden spoon to vigorously stir the water in the center of the pan into a circle. The water will form a vortex. Slide the egg into the center of the vortex and let it simmer for 3 1/2 minutes. Use a slotted spoon or spider to scoop out the egg. Transfer the egg to a paper towel lined dish and continue to poach the rest of the eggs.
- You can poach the eggs a day in advance and rewarm them the next day. To do this, cook the eggs for 3 minutes each. Transfer them to a storage container and refrigerate. The next day bring a skillet of water to a simmer and slide the eggs into the water. Let them warm for 30-40 seconds, then scoop them out, lightly pat them dry and continue with the recipe.
Assemble The Dish
- Spoon the hash onto a plate. Make a well in the center of the hash and add the poached eggs. Garnish with a sprinkle of cheese and cilantro and a pinch of smoked paprika if desired.
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