Mexican chorizo & roasted potato hash with Oaxaca cheese & salsa roja recipe

TAMPA, Fla. - Learn to make Chef Terrell’s Mexican chorizo & roasted potato hash with oaxaca cheese & salsa raja.

Homemade Chorizo — 1 lb.

Ingredients

• 1 lb ground pork
• 4 tbsp paprika
• 2 tbsp Chef’s Secret Seasoning
• 1 tbsp salt
• 1 tbsp minced garlic
• 1 tbsp minced onion
• 1½ tsp cilantro
• ½ tsp cayenne pepper

Mix everything together thoroughly, cover, and refrigerate for 2 hours to marinate.

Roasted Potato Hash — 1 Serving

Ingredients

• 1 potato, diced
• ½ bell pepper, diced
• ½ white onion, diced
• Extra-virgin olive oil
• Chef’s Secret Seasoning
• Fresh cilantro
• Fresh lime
• Oaxaca cheese
• 2 eggs

Toss the potato, bell pepper, and onion with olive oil and Chef’s Secret Seasoning. Roast at 350°F for 15 minutes, or until the potatoes are tender and lightly browned.

Salsa Roja

Ingredients

• 2 Roma tomatoes
• ½ white onion
• 1 jalapeño
• Garlic
• Cilantro

Char the tomatoes, onion, jalapeño, and garlic over high heat. Blend together with fresh cilantro until smooth or slightly chunky.

Build the Papas Huevos

Heat a little oil in a skillet over medium-high heat. Add garlic and the chorizo and cook until browned and fully cooked. Add the roasted potatoes, peppers, and onions and toss everything together. Finish with fresh cilantro and a squeeze of lime.

Grate Oaxaca cheese over the top and let it melt.

Plate the hash, top with two eggs cooked to your liking, and finish with your Salsa Roja.

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