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Let’s say you were on a mission to uncover the best places in Portland for breakfast. Would you a) Google it; b) head to The Pearl; or c) hire a brunch sherpa? While Google may result in an array of choices and The Pearl may suffice, the correct answer is C. Why? Because hiring a brunch sherpa […]
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Chorizo Zucchini Hash with Avocado Crema and Tomatillo Sauce

An explosion of chorizo-based hashes are popping up on my Hashcapades twitter feed. Each tweet taunts me with a delicious picture of culinary perfection or the miraculous hangover/jet lag cure that Chorizo hash provides. Well, I can play that game too – Cho-rrrrri-zo hash – Olé!

Chorizo Zucchini Potato Hash with Avocado Crema and Tomatillo Sauce

Once I latched on to the obviousness of the truth (there is no spoon) I proceeded to pencil out my idea of a chorizo hash. Comfort food with a Oaxacan flair, a little Old World meets New World, a little ooh, as little ah. And so it was that I combined some ideas from Yolk (zucchini in the hash) and my Halibut Hash (Avocado Crema and Tomatillo Sauce) to create this masterpiece!

I got the goods, now let's get busy!

For those fortunate enough to travel to Oaxaca, Mexico (I have not), their signature moles have a common foundation of roasted spices and ingredients. I decided I would do the same by roasting the tomatillos, garlic and red jalapeño pepper under the broiler, then blend. The resulting smokiness has a depth of flavor that is hard to beat! (See Oaxacan Mole Chicken Hash)

Roasted tomatillos, garlic & jalapeño.
Yukon gold potatoes, zucchini and red onion.

The basic process was fairly straight forward – dice potatoes, onion and zucchini and cook, starting with potatoes for 10 minutes, add onion for 5 minutes then add zucchini for another 5 minutes. In parallel, I cooked the chorizo for about 7-ish minutes and set aside on two layers of paper towels to let the grease drain. Also at the same time, I broiled the tomatillos, garlic and jalapeno on high for 10 minutes, then made the tomatillo sauce and avocado crema. Simple!

How was the Chorizo Zucchini Hash? Delicious!

Dreaming up a recipe is a form of risk taking, pure and simple – no safety net, no harness. Sometimes the balance of flavor is just off and I adjust my recipe. Sometimes the ratio of veggies to meat leaves me wanting. I’m please to report that the hash delivered a balanced, powerful Oaxacan kick to the taste buds – heaven! Zucchini? It added another layer of toothy goodness, a new ally for my potatoes. The spicy chorizo hash covered with the smoky tomatillo sauce and avocado crema was simply incredible. Oh, and don’t get me started on the creamy egg erupting like a fiery yellow volcano all over the hash!

Try this recipe and let me know what you think or share a similar experience, perhaps a guest post 🙂

Happy Hashcapades,
Chorizo Zucchini Potato Hash with Avocado Crema and Tomatillo Sauce
Many of these sections can be done in parallel, for example, start the broiler as the pans heat up, doing the Chorizo, Potato & Tomatillo sections in parallel.
12 oz chorizo
1 Tbsp olive oil
1 lb Yukon gold potatoes, diced into 1/2″ cubes
1/3 cup diced red onion
1 medium zucchini, diced into 1/2″ cubes
3 poached eggs
1/4 cup cotija cheese
1 Tbsp fresh cilantro, chopped
> Chorizo: In a separate, smaller pan cook the chorizo for about 7 minutes or so
> Remove from pan with slotted spoon onto two paper towels on a plate to drain grease
> Potatoes: In a separate, bigger pan, cook potatoes in a pan on Medium to Medium-High with some olive oil for about 10 minutes, stirring occasionally
> Mix in red onions and saute another 5 minutes, then add the zucchini and cook about 5 minutes more
> Turn the pan to medium low and add the cooked chorizo with the potatoes, onion and zucchini, mixing well and adjusting seasoning. I added about a tsp of kosher salt and black pepper
> Poach the eggs while the hash is kept warm
Tomatillo Sauce
4 tomatillos, quartered
2 cloves garlic, unpeeled
1 red jalapeño (don’t mix into sauce, used for garnish)
> Place ingredients on a rimmed baking sheet into oven set to high broil for 10 min, or until edges of tomatillos are black and the jalapeño are blistered
> Remove, peel roasted garlic and place tomatillos and garlic only in a blender and mix.
> I added some salt and sugar to the sauce to balance the garlic, adjust as you desire
Avocado Crema
1/2 avocado, finely diced
3 Tbs creme fraiche
2 tsp fresh lime juice
> Mix above together, salt and pepper to taste
> Dish out a healthy serving of hash on 3 plates
> Spoon some of the tomatillo sauce and avocado crema over the hash, then top each plate with a poached egg
> Spoon more crema and sauce in little spots, garnish with the diced red jalapeño, cilantro and cotija cheese.

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