Chorizo Potato Hash with Fried Egg

With all the Chorizo sausages, potatoes and fried eggs, this is definitely a man dish. It's usually served as breakfast in Spanish families and is quite popular these days on Brunch menus in New York City. But it's a little too heavy for us to eat first thing of the day and too complicated for me to cook early in the morning, so I made it into dinner and my boyfriend loved it.

2 servings

Ingredients:

• 4 medium (about 1.3 lb) red potatoes
• 1 lb Chorizo sausages, removed from casings
• 1 jalapeno pepper, seeded and finely diced
• 1 red bell pepper, seeded, membrane removed and diced to 3/4" pieces
• 2 eggs
• 1/2 large Spanish Onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons canola oil
• another 2 tablespoons canola oil
• 3 tablespoons brandy
• 1 teaspoon paprika
• 1 teaspoon of fresh thyme, minced
• kosher sea salt
• ground black pepper
• 3 tablespoons of parsley, chopped

Directions:

1. Boil water in a medium pot. Add potatoes with skin on when water is boiling. Cook for 15-20 minutes until the potatoes are tender. Remove the potatoes and cut into 3/4" cubes.
2. Heat 3 tablespoons canola oil in a medium pan on medium high heat. Add onion and garlic. Saute for about 3 minutes. Add Chorizo sausages and use a potato masher to break them up into small pieces. Cook for about 2 minutes, or when most of the sausages are no longer pink. Add jalapeno peppers, red bell peppers, paprika and thyme. Cook through when the meat are done and the vegetables are tender, for about 5 minutes. Turn off the heat and remove the chorizo mixture with a slotted spoon. Get rid of the excessive oil.
3. Heat another 3 tablespoons canola oil in the same pan. Add the potatoes and cook until soft on the inside and crispy on the outside, for about 15-20 minutes. Drain excessive oil. Add 1/2 teaspoon of salt. De-glaze the pan with 3 tablespoons of brandy. Stir well and cook until the most of the alcohol have evaporated, for another 2 minutes. Add the chorizo mixture back into the pan. Cook and mix well. Season with salt and pepper to taste. Sprinkle with parsley and turn off the heat.
4. Meanwhile, spray a span with canola oil and pan fry the eggs to your liking. Divide the chorizo potato hash into two and place eggs on top. Serve hot.