As I’ve mentioned before, I worked at an amazing Italian restaurant through much of my college career. I was obsessed with Italian food before, but working at La Scala definitely took that obsession to a new level…and added a deep love of wine to the mix.

What does this have to do with an authentic Mexican dish such as chorizo and potatoes, you ask? Well, see, the funny thing is that the chef/owner of La Scala is from Mexico City. Yep, a chef from Mexico opened an authentic Italian restaurant. And ROCKS at it.

Every year at Christmas time we’d have a big party, and there was always the most delicious, and traditional, Mexican food. One of those tasty treats was almost always sopes, which are kind of like little tart shells made out of masa, lightly fried, and filled with savory goodness like refried beans, meat, and all the toppings. Yum.

It wasn’t until much later that I had sopes filled with Mexican chorizo and potatoes. It took about half a bite to make me a believer! And then I found out that chorizo and potato hash is delicious in other forms, like topped with an egg for breakfast. Or in tacos. Really any way you can think of, it’s GOOD STUFF.

TIPS FOR MAKING CHORIZO AND POTATO HASH:

-Make sure you buy Mexican Chorizo, not Spanish hard-cured Chorizo for this dish. Mexican Chorizo is like sausage seasoned heavily with paprika and other spices. Spanish chorizo has more the texture of hard salami. It’s delicious, but it doesn’t crumble and wouldn’t work well in this recipe.

-You can find Mexican chorizo just about anywhere. I usually get ours at out local international market (local being about an hour away…) simply because they have the brand I know we love. I’ll usually stock up and put any extra in the freezer. You can find chorizo at Wal-Mart or most local grocery store chains, though.

-Go for mild or hot chorizo…whatever you love. We like mild and then we spice it up with toppings.

-Top your hash with goodies like avocado, cilantro, diced onion, a squeeze of lime, and some Queso Fresco (Mexican white crumbling cheese). We also like Valentina Hot Sauce (we get the mild stuff that isn’t very hot, but has awesome flavor). And an over easy egg. Or in a sope shell with refried beans. It’s all good, baby.

HOW TO MAKE CHORIZO AND POTATO HASH:

Peel and wash two large potatoes, and dice into small pieces (like 1/4 inch or so). Crumble the chorizo into a large skillet and start to cook at medium heat. You’ll want to put a slice in the casing and remove the sausage from the casing. Continue to crumble the sausage as it cooks. Add in the onion and potatoes. Continue to cook, stirring occasionally, until the potatoes have softened and the chorizo is cooked through. Put it in a tortilla, on some sopes, or on a plate topped with an egg. Garnish with avocado, cilantro, diced onion, queso fresco, and a squeeze of lime.

**This post is sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own, ya dig?**

Print

Chorizo and Potato Hash

Everybody loves a dish that works for breakfast, brunch, lunch, and dinner…right? This super easy and versatile Chorizo and Potato Hash is great any time a day!

Course Breakfast, Brunch, lunch, Main

Cuisine Mexican

Keyword Chorizo, potatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 2 Large Potatoes, Peeled and Diced
• 1 Lb Mexican Chorizo
• 1/2 White Onion, Diced

Instructions

• Wash, peel, and dice the potatoes into a 1/4 inch dice. Dice the onion.
• In a large skillet on medium heat, crumble the Mexican Chorizo.
• Add the onion and potato to the skillet. Stir to combine and cook until the potato softens and the chorizo is cooked through.
• Serve topped with avocado, cilantro, diced onion, a squeeze of lime, Queso Fresco, and hot sauce.

The post Chorizo and Potato Hash appeared first on The Crossroads Cook.

Chips and dip, ammiright? I love them. Any idea of not eating too much goes out the window pretty quickly when there are chips and dip involved. Salty, crunchy chips meet creamy, or cheesy, or spicy, or…whatever. I don’t care. Just pass it over.

Guacamole is one of those magic dips that is versatile enough to double as a condiment, and even as a salad topping. Really, the possibilities are endless for this super healthy dip that is traditionally made with avocados, jalapenos, cilantro, and lime juice.

I’ve searched for what seems like forever for the perfect Guac recipe, and thanks to my big brother and and sis-in-law’s recipe, I think I’ve finally found it. It seems like every time I’ve tried to make guacamole in the past, it just didn’t have enough flavor. It seemed bland and had no depth. Turns out, I just needed to simplify my recipe and go back to (almost) basics. I guess older siblings sometimes know what they’re talking about, huh?

How to Make the Perfect Guacamole:

Grab 6 avocados and a large, sharp knife (such as a chef’s knife). Slice, pit, and cube the avocado, removing the cubes into a large bowl with a spoon. For step-by-step instructions on how to seed and slice an avocado, visit this post from my friend over at My Fearless Kitchen. Don’t be intimidated! It’s really easy once you get the hang of it! Instead of just slicing the avocado like she suggests, cut it into a diamond pattern by first slicing in one direction and then the other for this recipe. And there’s no need to be extra careful when you’re spooning it into the bowl; you’re just going to be mushing it all anyway.

Once you’ve got all of the avocado into the bowl, add the other ingredients: diced tomato and onion, finely minced garlic-I like to use a garlic press-, the juice of two limes, diced jalapeno, and some chopped cilantro. Using a fork, start mashing it all together. Once you’ve got it started, add some sea salt or kosher salt. Mash and mix a little more, and keep doing this until you’ve got the consistency and salt level you want. Dig in with some tortilla chips or spoon it on to your taco or salad! Enjoy!

Looking for other Mexican inspired recipes? Try one of these!:

Instant Pot Pork Carnitas

Creamy Chicken Enchiladas

Zucchini and Hamburger Taco Skillet

Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing

Print

Easy Guacamole

Your search for the perfect easy Guacamole ends here! The perfect dip, condiment, and salad topper, this traditional recipe is sure to become a favorite!

Course Appetizer, Side

Cuisine Mexican

Keyword Avocado, Mexican, Vegan, Vegetarian

Prep Time 20 minutes minutes

Servings 8 people

Author Meagan - The Crossroads Cook

Ingredients

• 6 Avocados
• 2 Roma Tomatoes
• 1/4 White Onion, Chopped
• 1 Jalapeno, Diced
• 2 Cloves Garlic, Minced
• 2 Limes, Juiced
• 3 Tbsp Fresh Cilantro, Chopped
• Sea Salt or Kosher Salt, To Taste

Instructions

• Pit and cube 6 avocados. Using a spoon, scoop pieces into a large bowl. Add the juice of 2 limes, diced tomatoes, onions, and jalapenos, along with the garlic and cilantro.
• Using a fork, mash all of the ingredients together. Stir in some salt and taste for seasoning. Continue mashing until the guacamole reaches the desired consistency.

The post Easy Guacamole appeared first on The Crossroads Cook.