Now that we have our breakfast chili renello let us make a Mexican inspired side dish, I like the taste of chorizo so how about some chorizo hash browns? To mirror our chili renello I would like to add poblano chilies, some sweet onion and red pepper which is one of my favorite combinations I keep on coming back to, but you can vary to your own taste. Charring the peppers, chilies and onion will add a smoky addition but it's optional if you want to save time. Rendering the fat out of the chorizo will give you a flavorful oil in which to saute the vegetables and crisp up the meat. Remember to crumble some of the queso fresco over the top and you will have a side worthy of Cinco de Mayo.
1/2 pound good quality chorizo
1 medium onion diced
1/2 red pepper diced
1/2 poblano pepper diced
queso fresco for garnish (optional)
cilantro for garnish
salt and pepper to taste
3 Tbsp. oil
In a medium skillet crumble the chorizo and cook until the fat renders and the meat is crispy. Remove the chorizo bits and saute the veggies until softened. Add the chorizo back and keep warm.
Prepare the hash browns and serve with the chorizo mixture. Garnish with cilantro and queso fresco (optional).
Past Posts (click to select)
This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.