3
red-skin Yukon Gold potatoes, peeled and cut in to 1/2-inch cubes (about 2 cups)
12 ounces
chorizo
1
white onion, chopped
Avocado Salsa
3
medium tomatoes
1
clove garlic, peeled
1
jalapeno pepper
1
ripe avocado
12
warm corn tortillas
Directions
For the salsa: In a food processor, combine the tomatoes, garlic and jalapeno and chop finely. Add the peeled avocado and pulse until well blended. Set aside.
Add the cubed potatoes with some salt to a pot of boiling water and simmer 10 minutes, until potatoes are tender. Drain and set aside.
Combine the chorizo and onion in a hot skillet set over medium-high heat and stir regularly until the onion is soft and the sausage is cooked through, around 10 minutes.
Add the potatoes to the skillet and cook for another 8-10 minutes, until the potatoes begin to brown. Stir occasionally, mashing everything together slightly with the back of a spoon.
Warm up the corn tortillas in the microwave for 10-15 seconds. Spoon the chorizo hash in the center of the tortilla then top with the avocado salsa. Enjoy!
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