Papas con Fresh Chorizo Breakfast Hash

Ingredients

• 8 oz Fresh Chorizo, casings removed if needed
• 1 lb yukon gold potatoes, cut in ½-inch cubes
• 1 Poblano Pepper, diced
• ½ White Onion, diced
• 2 tbsp neutral oil
• ¼ cup crumbled cotija
• Hot sauce, to taste
• Warm tortillas, for serving
• Salt

Method

1. Simmer the potato cubes in salted water for 5 minutes to give them a head start, then drain well and let them steam dry.
2. Brown the Fresh Chorizo in a large skillet over medium-high, breaking it up, until its fat renders and the edges crisp, 5–6 minutes. Scoop out, leaving the drippings.
3. Add the oil and potatoes to the hot pan in one layer. Leave them alone 4 minutes — flipping early is how crispy dreams die — then turn and crisp the other sides.
4. Stir in the Poblano Pepper and White Onion and cook until softened and charred at the edges, 4 minutes, then fold the Fresh Chorizo back in.
5. Season, shower with cotija and hot sauce, and serve with warm tortillas for improvised tacos.