Chorizo-Potato Hash

Chef Mike Morway tops this hash with poached (or lightly fried) eggs and a pile of locally produced and cured bacon along the side.

Airstream awakening! A delicious brunch is served and enjoyed by our 5-star “Glampers”, Terry Vandewater and Doug Hart.

  • Duck fat (or other fat on hand, bacon fat perhaps)
  • Spanish-style chorizo, removed from casing and crumbled
  • Shallots, diced
  • Baking potatoes, peeled & diced
  • Sea salt
  • Chicken broth
  • Butter
  • Fresh herbs, cleaned and minced (any you can find in a nearby garden)

In a large cast iron pan, melt fat on medium heat.

Add chorizo and cook all the way through.

Add shallots and potatoes and season with salt. Sauté for 3 minutes, and then deglaze the pan with chicken broth.

Once the potatoes are soft, douse with butter and fresh herbs. Re-season with salt.

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