Week Three: Ingredient Challenges
A dish with five ingredients or fewer (not including cooking oil and salt and pepper)
Spicy potato-chorizo hash! Two of the five ingredients are right there in the name, and the other three are not too tricky to guess: onion, garlic, and green bell pepper. This versatile recipe does involve a fair amount of chopping, but it’s relatively painless and makes a great lazy dinner or brunch side dish. For the chorizo, I use my go-to — the soy chorizo from Trader Joe’s — but any product with lots of flavor will work here. I keep seasonings to a minimum since the chorizo adds heat, and the onion and garlic provide quite a bit of flavor. If you’re not limited to five ingredients, go ahead and add some spices: paprika, Mexican oregano, or anything your heart desires.
In the past, I’ve simply sautéed the potatoes from raw, but they end up taking forever to cook through and often break down and get crumbly. So this time I experimented with kitchen genius J. Kenji López-Alt’s method: par-cooking with vinegar before sautéing. He says it helps them retain their shape and stand up to the sauté pan a little better, and in my single test of his method, it worked great! I’ve written the instructions with this method in mind, giving you tips for what to do at each step.
Although I sometimes cook everything in the same pan, staggering the time I add each ingredient, my favorite cast-iron pan can’t really accommodate this larger recipe. So I’ve written the instructions to cook the onion, pepper, and garlic together, and then the potatoes and chorizo. If you halve this recipe or have a massive pan, you can cook everything together.
Five-Ingredient Potato-Chorizo Hash
- 2 large Russet potatoes, diced into 3/4” cubes
- 1/2 yellow onion
- 3 large cloves garlic
- 1 green bell pepper
- 9 oz. (3/4 package, if you’re using TJ’s) vegan chorizo
- Cooking oil
- Salt and pepper to taste
First, heat a pot of water with about a tablespoon of vinegar. While it’s heating up, prepare the veggies: dice the onion, mince the garlic, and dice the bell pepper. Add cooking oil of choice to a cast-iron pan (or other pan of choice) and heat to medium, then add the onions and peppers.
When the water boils, add the diced potatoes and cook for 7-10 minutes or until just tender (not cooked through). Drain and set aside briefly.
While the potatoes are boiling, monitor the sauteéing veggies. When the onions start turning translucent, add the garlic. Sauté for about 5 more minutes, till everything is moderately soft. (I like my peppers to retain a little crunch.) When all the veggies are done, remove from the pan and set aside.
In the same pan, add a little more oil and add the boiled potatoes. Sauté for 10-15 minutes, until just about tender, then crumble in the chorizo. When the potatoes are completely fork-tender, turn off the heat and stir in the veggies.
Season with salt and pepper and serve with ketchup or hot sauce.