Cast Iron

Spicy Apple-Chorizo Hash

October  1, 2015
4 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

This is a riff on a Mexican chorizo hash recipe I've been tinkering with for years. It's highly flexible. I always include chorizo and potatoes but the other element can change. I've done it with parsnips, avocado and even rutabaga! This time, apples get their chance. —Sippity Sup (Greg Henry)

Test Kitchen Notes

This is a stunning recipe. The apples melt in your mouth, and their mellow, almost caramel-like sweetness is a perfect match for the spicy chorizo. This is a recipe I will make time and again. The optional additions should be required: The poached egg is perfect, and the radishes add a clean note that cuts through the richness of the dish. —mitschlag

What You'll Need
  • 1 (about 1/2 pound) large tart, crisp apple
  • 1 (about 1/2 pound) large red potato
  • 3 tablespoons tablespoon olive oil (divided, plus more as needed)
  • Salt and pepper, to taste
  • 9 ounces raw Mexican pork chorizo
  • 1 red bell pepper (halved, seeds and ribs removed, and cut into 1/2-inch dice)
  • 1 onion (peeled and cut into 1/2-inch dice)
  • 1 medium jalapeño (halved, seeds and ribs removed, and cut into tiny dice, optional)
  • 1 clove garlic (peeled and minced)
  • 4 to 8 soft-poached eggs (optional)
  • Halved radishes (optional)
  1. Preheat the oven to 425° F.
  2. Cut the apple and potato into 1⁄2-inch dice. Place them into a medium bowl and drizzle with 2 tablespoons of the olive oil, season with salt and pepper, toss to combine. Spread apples and potatoes onto a parchment-lined, rimmed baking sheet, keeping them in as close to a single layer as possible. Roast in the heated oven 30 to 40 minutes until tender and beginning to brown on the edges. Toss them once or twice during roasting to ensure even cooking.
  3. Meanwhile, put a large, heavy bottom cast iron or non-stick skillet over medium heat. Heat the remaining 1 tablespoon olive oil and add chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring and breaking up chorizo, until lightly browned and beginning to look dry and crumbly, about 10 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain. Leave the fat in the skillet, adding extra olive oil to bring the volume of fat to about 2 tablespoons if necessary.
  4. Add the diced bell pepper, diced onion, and diced jalapeño (if using) to the skillet in which the chorizo was cooked. Cook over medium heat, stirring often, about 5 minutes. Stir in minced garlic and cook 1 minute more. Turn off the heat. Gently fold in roasted apples, potatoes, and cooked chorizo. Turn the heat to low and cook, folding gently, until the flavors come together, about 2 minutes.
  5. Serve warm with poached eggs on top (if using) and halved radishes on the side (if using).

See what other Food52ers are saying.

  • krikri
  • Sippity Sup (Greg Henry)
    Sippity Sup (Greg Henry)
  • dymnyno
  • yiase

8 Reviews

krikri April 28, 2018
I made a version of this without regard to quantity, and adding sweet potato and carrot to the roasting pan. The result was very tasty in crêpes!
Sippity S. December 19, 2016
I've never done it, but it seems a good candidate for making ahead and re-warming in the oven. GREG
yiase December 19, 2016
Can this be made the night before and rewarded, minus the eggs?
Stephanie October 13, 2015
Seriously delicious is right! I tested this for the Community Picks and LOVE IT! It's going into regular rotation in our house.
Sippity S. October 13, 2015
Stephanie October 28, 2015
My notes weren't picked, but fwiw...
The minute I read this recipe, I knew I had to try it. It's loaded with fall flavor but isn't fussy. It was perfect with an accompaniment of eggs and slices of fresh tomato. Next time, I'll add the apples halfway through roasting (or cut them a bit larger) as I found myself looking for a bit more crunch. As Sippity Sup says, "It's highly flexible" and I found myself eager to play with variations!
dymnyno October 9, 2015
This sounds seriously delicious and very original and creative!
Sippity S. October 9, 2015
Thank You! XOGREG