Potato and Green Chilli Hash

Ingredients

• 1.5 lbs russet or Yukon gold potatoes, cut into 1/2" cubes
• 2 tbsp white vinegar
• 4 oz Spanish chorizo
• 1/2 tsp ground cumin
• 1/4 tsp ground smoked paprika
• 6 scallions (white/light green parts separated and finely sliced)
• 1 poblano pepper, cut into 1/2" pieces
• 4 eggs
• 1/4 cup cilantro, roughly chopped

Method

Parboil the potatoes in salted vinegared water to hydrate them evenly — the vinegar acidifies the cooking liquid and prevents the cell walls from breaking down too early, so they'll hold their shape when you fry them later. Cut them into 1/2" cubes. Bring salted water to a rolling boil, add the potatoes, and simmer for exactly 5 minutes. They should still have resistance at the centre when you press them; you're aiming for barely cooked. Drain and spread them on a clean kitchen towel for 2 minutes to lose surface moisture — this is crucial for cast-iron-pan crisping.

Render the chorizo in a large cast iron skillet over medium heat until the edges are curled and the fat has released into the pan. Transfer the chorizo to a bowl. Add 3 tablespoons of oil to the fat remaining in the skillet and increase the heat to medium-high. When it shimmers, add the drained potatoes in a single layer. Do not stir constantly. Leave them untouched for 3 minutes so a brown crust forms through sauteing, then turn and repeat on other surfaces. After about 20 minutes, when the potatoes are deep mahogany and the edges are crisped, add the cumin and paprika and stir continuously for 1 minute — you want the heat to bloom the spices' volatile oils, not burn them.

Push the potatoes to the edges of the skillet. Add 1 tablespoon of fresh oil to the centre over high heat. When it slides freely, add the white and light green parts of the scallions plus the poblano pieces. Cook hard for 2 minutes until the poblano develops dark charring on the flat sides. Fold everything together with the chorizo and potatoes, then season aggressively with salt and pepper.

Make four wells in the hash and add a splash of oil to each, then crack an egg into every well. Drizzle the whole pan lightly with more oil and transfer to a 190°C oven. Bake for 8–10 minutes — the whites should be opaque and set at the edges while the yolk remains a loose liquid. The residual heat from the potatoes and pan will carry over after you pull it out.

Scatter the dark green scallion tops and cilantro over the surface and serve in the skillet. Offer lime, fresh salsa, and crumbled queso fresco at the table.