Tacohuaco

Potato hash

American cuisineAutumnBreakfastsBrunchesEggsPotatoesSpringSummerWarmingWinter

1.5 hours

This recipe takes quite a lot of time to prepare, and works best for cold rainy Sundays, when you don’t want to go out anyway but will appreciate a nice filling and warming brunch to give you enough strength to survive another day on this hostile planet.

Ingredients

Yields 3 portions

  • 400 g potatoes
  • cauliflower  optional
  • bacon or chorizo
  • 1 onion
  • 3 cloves garlic
  • 1 fresh chile
  • 1 bell pepper
  • 3 eggs
  • olive oil
  • salt
  • smoked paprika powder
  • freshly ground black pepper

You will need

  • air fryer
  • large skillet

Directions

  1. Cut the potatoes into 3 cm cubes, roughly split the cauliflower into smaller florets, and mix with a bit of salt and olive oil.
  2. Bake the potatoes and cauliflower in the air fryer at 200 ˚C for 15–20 min until lightly golden (shake halfway through).
  3. While potatoes are cooking, cut bacon or chorizo into ½ cm cubes.
  4. Prepare the vegetables:
    • Onion: peel, and cut into thin slices. Garlic: peel, and roughly chop. Chile: halve lengthwise, remove the seeds, and thinly slice.
    • Bell pepper: cut into 1×3 cm strips.
  5. Warm up a large skillet on medium-high heat, and fry bacon or chorizo until it starts to crisp, stirring occasionally.
  6. Reduce the heat to medium, add a bit of olive oil (if the bacon or chorizo haven’t released enough), then add the onions, and garlic. Sauté until the onions are transparent.
  7. Add bell peppers and smoked paprika, and cook for a few minutes.
    1. Add the baked potatoes, mix everything, and cook for a few minutes.
  8. Push everything to the sides of the skillet to expose the skillet’s bottom, and break the eggs into the holes, season the eggs with salt and black pepper, and cook until the whites set.

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