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How to make Papas Con Huevos
If you're trying to figure out what to make for dinner, how does Mexican chorizo and roasted potato hash sound? Chef Terrell Manning breaks down how to make this dish.
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.
The Source: This recipe comes from Chef Terrell Manning.