CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE
Steps:
- For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
- For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
- For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
- Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
- To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.
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Piyam Ohedulalam
o-piyam87@hotmail.co.ukI can't wait to try this recipe! It looks so flavorful and satisfying.
ISHAN VEYDANTSING
iveydantsing@aol.comThis recipe is a lifesaver on busy weeknights. It's quick, easy, and delicious.
Harry Daka
h.d98@gmail.comI made this hash for a potluck and it was a huge hit. Everyone raved about the flavors.
Radouen Akrem
akrem_radouen@yahoo.comThis hash is a great way to use up leftover chorizo and potatoes. It's also a great way to get your kids to eat their veggies.
Aleena
aleena@hotmail.comI'm not usually a fan of hash browns, but this recipe changed my mind. The chorizo and black beans really elevate the dish.
Lavail Rose
rose72@hotmail.comTwo thumbs up! This recipe is a winner.
ymir fritz fan
y.fan54@hotmail.comThis hash is the perfect comfort food. It's hearty, flavorful, and oh-so-satisfying. I highly recommend it.
Christopher Ordonez
o22@yahoo.comI love that this recipe is so versatile. I've already tried it with different types of chorizo and salsa verde, and it's always delicious.
Haseeb Afridi
haseeb-afridi25@yahoo.comThis hash is perfect for a quick and easy breakfast or brunch. It's also great for meal prep - just make a big batch on the weekend and reheat it throughout the week.
Matias Hahn
hahn.matias@yahoo.comI was a bit skeptical about the salsa verde, but it turned out to be the star of the show. It added a wonderful brightness and acidity to the dish.
Onoriode Alexander
o.alexander@hotmail.fr5 stars! This recipe is a keeper. My family loved it so much, they asked me to make it twice in a week.
Jennifer Jackson
jennifer-jackson49@hotmail.comEasy peasy! Even a beginner like me could make this dish flawlessly. The instructions were clear and concise, and the end result was incredibly satisfying.
Gabo Velazquez
velazquez_g@gmail.comI've tried many hash brown recipes, but this one takes the cake. The chorizo and black beans add so much flavor and substance. Plus, the salsa verde is the perfect topping.
Peter Burrows
b-peter68@aol.comThis hash was a hit at our weekend brunch! Everyone loved the flavors and textures. The salsa verde really brought it all together.
Kiani Bailey
bailey.k1@gmail.comOMG, this chorizo potato hash browns recipe is a total game-changer! The combination of crispy potatoes, smoky chorizo, and tangy salsa verde is just heavenly. I'll definitely be making this again and again.