It started with a couple of bell peppers and the desire to use up some chorizo I had in the freezer. I went to the manufacturer’s website for recipes and found this one. I’m going to give myself credit for attempting this dish, although let me forewarn you that it is certainly not one of my prettiest.
My final plate looked absolutely nothing like the gorgeous colorful photo displayed on Premio’s website. Regardless, the actual taste of this meal was awesome which is why I still wanted to share it.
I know I went wrong in a couple of areas but I’m not sure if they individually caused a huge issue. I think combined they led to my end result. I used sweet onions instead of Spanish. My sausage didn’t thaw in time so as I was chopping it the casing came off. In the directions it said to add “in e Tablespoons oil” when first sautéing everything. I didn’t know what amount “e” was exactly so I guessed and used about three tablespoons. I used dried thyme leaves in lieu of fresh thyme. I didn’t have hash brown potatoes (I’m guessing they meant frozen), so I diced up fresh gold potatoes. I may have been heavy-handed with the Cajun seasoning and I likely overcooked the veggies a bit.
Lastly, I completely attempted to make poached eggs. I even watched one of Alton Brown’s instructional videos and took notes near the recipe. However, try as I might, they did not come out properly at all. The proof that I tried can be seen in one of my photos below. My boyfriend thinks perhaps the water wasn’t hot enough, which is quite possible since I didn’t have a kitchen thermometer and was going by look and touch alone. After all, Alton did say that the water should be warm but not so hot that you couldn’t put your own finger in it.
The couple of things I definitely did right were prepping the fresh yellow and orange bell peppers and poaching some diced chicken breast. Other than that, it felt a little discombobulated. That was all okay though, because I miraculously came out with a pretty darn good dish…even if I wound up tossing the poached eggs and frying a few instead (which I slightly overcooked, lol).
3 Cups Spanish Onions, diced
3 Cups thawed, PREMIO CHORIZO Sausage, diced
3 Cups cooked Chicken, cubed
2 Cups mixed Color Bell Pepper, seeded and chopped
6 Tablespoons Olive Oil
6 Cups Hash Brown Potatoes
3 Tablespoons chopped fresh Thyme
1-1/2 teaspoons Cajun Seasoning
4 Poached Eggs
Salt and freshly ground Pepper, to taste
Saute onions, Premio Chorizo Sausage, chicken and bell peppers in e Tablespoons oil until vegetables soften (about 3 minutes, stirring occasionally over medium-high heat in a 12-inch skillet. Add potatoes, thyme and seasoning; stir to combine. Reduce heat to medium; cover and cook 8 minutes. Uncover and continue cooking until potatoes are tender and crusty, scraping up browned bits and adding oil if needed, about 7 minutes longer.
Divide hash onto 4 warmed plates and top each with a poached egg, season with salt/pepper.
Here is the original recipe: http://www.premiofoods.com/eggs-sausage-hash-66.html#.UoPJ15S_fwM