Waffle Iron Hash Browns and Chorizo Hash
Hash browns cooked in a waffle iron with plenty of butter or bacon fat topped with a spicy, flavourful chorizo, black bean and corn hash. Elevate it to the next level by topping with a sunny-side up egg or sour cream, salsa and a candied jalapeno slice or two.
Since chorizo is so full of spices and herbs, the simple hash comes together in mere moments without extra ingredients.
For the Waffle Iron Hash Browns:
- Frozen Hash Browns or freshly shredded potatoes
- Butter or a combination of butter and bacon fat
For the Chorizo Hash:
- 1 pound bulk Mexican style Chorizo
- 2 cups cooked black beans or 1 can black beans, drained and rinsed
- 1 standard sized can diced tomatoes with green chiles
- 2 cups frozen or freshly cut sweet corn
Optional for serving:
- Sour Cream
- Candied or Jarred Jalapeno Slices
To Prepare Waffle Iron Hash Browns:
If you have a waffle iron that has different sections, put a 1/4-inch pat of butter in each section. If it is one big section, put about 3 pats of butter around the section. Pile about 2 to 3 inches of shredded potatoes on the base of the waffle iron, dot over each section as you did beneath the hash browns either with more butter or a dollop of bacon fat. Close the lid of the waffle iron and let it go to desired crispness. I like mine at about 8 minutes. Use tongs to remove to a pan and repeat until you have enough servings.
To Prepare the Hash:
In a heavy-bottomed skillet, break up the pound of chorizo. Cook, stirring frequently and breaking up chunks, until the chorizo is fully cooked and browned in places. If necessary, drain the chorizo after cooking then return it to the pan. If the chorizo is relatively lean, leave it in the pan.
Add the black beans and tomatoes with green chiles and stir. Bring to a simmer, add the corn and cook just until heated through.
Lay a piece of hash brown on a plate, top with a scoop of the chorizo hash, and another hash brown. If desired, top with a dollop of sour cream, a spoonful of salsa and a candied or jarred jalapeno slice.
...Or as my brother suggested, a poached or sunny-side up egg.