This was inspired from a breakfast I had at Redfin, in the lobby of Hotel Max in Seattle. It’s a wonderful mix of spicy, sweet, salty, savory and rich. It makes a great breakfast-for-dinner dish. You can make it with any potatoes, but I think sweet potato or yam adds an essential sweetness and complexity.
- 1 medium Yukon Gold potato
- 1 medium sweet potato
- 1 medium garnet yam
- 1/4 pound chorizo
- 2 strips thick-cut bacon
- 1 red bell pepper
- 1 poblano or anaheim pepper
- 1 medium onion
- 2 eggs
- Peanut oil
- Chili powder
- Salt and pepper
Dice the onion and peppers, and toss in peanut oil — I like unrefined for extra flavor and an amazing scent — and salt, pepper, and chili powder. Peel and dice the potatoes into 1/2″ cubes. Toss the potatoes in peanut oil, salt and pepper. Even though the peppers/onion and potatoes are treated the same, they cook for different lengths of time, so keep them separate.
Brown the chorizo and set aside, then cook the bacon until crispy in the chorizo fat. Remove the bacon and set aside, and add the potatoes in a single layer to the bacon/chorizo fat. Cover and cook until the potatoes are tender and sweet.
In a separate pan — you probably won’t have room in the potato pan — cook the peppers and onions until soft and translucent.
Cut up the bacon into medium-sized pieces, and combine the bacon, chorizo, peppers and onions, and potatoes, and stir together.
Finally, fry the eggs, and serve on top of the potato hash.