chorizo hash

1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook chorizo, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a plate to drain. 

2. Pour off all but 1 tablespoon of grease, reduce heat to medium and add onions and peppers, season with salt and pepper, and cook, stirring occasionally, until softened and beginning to brown on the edges, 5- 7 minutes. Transfer to plate with sausage.

3. Reduce heat to medium-low and add remaining 2 tablespoons olive oil. Add potatoes, season with salt and pepper, and toss to coat in oil. Cook, stirring every 5- 10 minutes, until crispy on all sides and cooked through, 25- 30 minutes. Stir in chorizo and peppers and cook a few minutes for flavors to meld. Serve with sliced avocado, fried eggs and a drizzle of roasted jalapeño hollandaise.

roasted jalapeño hollandaise

1. Arrange oven rack 4 to 6 inches away from heating element and preheat broiler. Line a small sheet pan with foil and place pepper halves skin side up. Broil 5- 7 minutes, watching closely, or until skin is blackened. Remove from heat and cover with foil to sweat. Let cool, then peel off and discard blackened skin. Dice roasted pepper and side aside.

2. In a glass measuring cup or wide mouthed jar, blend yolks, lemon juice, 1/8 tsp kosher salt and black pepper with an immersion blender until thick and frothy. Alternatively, combine in a stand blender. 

3. Make sure butter is very hot, then slowly pour into egg yolk mixture while blender is running. Blend until very thick. Add diced pepper and blend until smooth. Taste, add more salt or pepper if desired. Serve with chorizo hash.