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