A dry-cured sausage made of pork and smoked paprika, chorizo is an essential ingredient in Basque cuisine. Its smokiness perfumes this dish of fried potatoes and eggs from NYC chef Alex Raij: Fry the chorizo before the eggs, then use the same oil to cook the eggs, building more flavor.
The key to this dish is the order of frying. Though the eggs must be cooked right before serving, feel free to prepare the potatoes in advance and flash-heat them in a 450-degree oven for five minutes before plating.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- Kosher salt, to taste
- 2 large (½ pound) russet potatoes—peeled, halved and thinly sliced
- 1 cup olive oil
- 3 ounces dry-cured chorizo, julienned
- 4 eggs
1. Bring a large pot of water to a boil and season with salt. Line a baking sheet with a kitchen towel. Add the potatoes to the pot and cook until tender, 4 to 5 minutes. Drain and transfer to the prepared baking sheet to dry.
2. In a large skillet, heat the olive oil over medium heat. Working in 2 batches, fry the potatoes until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer each batch to a serving dish and season with salt.
3. Lower the heat to medium and add the chorizo. Fry until crisp, 30 seconds, then using a slotted spoon, transfer to top the potatoes.
4. Return the heat to medium high and crack the eggs into the pan of chorizo oil. Season with salt and cook until the whites have set but the yolks are still runny, 3 to 4 minutes. Transfer the eggs to top the potatoes and chorizo, then serve immediately.
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