by David Amini
I love this recipe because of its simple ingredients, layered for great taste. It is a fresh and hearty dish and can definitely pass as healthy-ish.
- 6-8 baby potatoes, quartered*
- Olive oil
- Salt + pepper
- Fresh thyme
- Herbes de Provence
- 1 chorizo sausage
- 1 egg
- 1/2 avocado
- Greens of your choice
*(Trader Joe's has a great tiny ‘potato medley’ that works perfectly)
Pico de gallo
- 2 vine tomatoes, seeded
- 2 Tablespoons red onion, diced
- 1 teaspoon jalapeno, minced
- Juice of 1/2 lime
- Salt and pepper to taste
Combine all the pico de gallo ingredients and set aside, refrigerate while making hash.
Heat olive oil in a sauté or cast iron pan over medium heat, add potatoes and season to taste. I used sea salt, pepper, some fresh thyme and Herbes de Provence. Cook the potatoes, stirring occasionally, until tender, around 25-30 minutes. Move to oven to keep warm when tender. In a separate pan, thoroughly cook through sausage, cook to 160 F. Remove the sausage from heat and slice 1/4 inch thick. Mix in with potatoes.
Heat olive oil in a cast iron pan over medium heat, crack egg into pan, and cook to taste. I like sunny side up eggs best. Meanwhile, slice half an avocado.
To serve, add the hash to a plate, top with sliced avocado, fried egg, and the pico de gallo. Finish with some fresh greens. I used Up Top Acres peashoots and some micro radish. Enjoy!
David is a native Washingtonian who enjoys cooking and baking with fresh and healthy ingredients. If he’s not cooking, you might find him hiking the Billy Goat, catching a good folk show, or browsing the farmers' market. (IG @dmamb)