Chorizo & Egg Hash, With Mulefoot Pork Chorizo Sausage From Black Cat Farm
Its Farmer’s Market Season y’all! April 1st marked the openings of markets in Boulder and Longmont. Despite the drizzly weather the kids and I ventured out the Boulder County Farmer’s Market for a first look at this season’s vendors and to see what goodies awaited us. Boy did they deliver!
Of course, this time of year, the greens take center stage. There were tons to choose from and we snatched up some Mache greens, a stem lettuce with a bit of a nutty flavor to it, to throw into our salads. We ogled over the amazing pastries, tried some raw local honey, and brought home a bag of some amazing fresh, local pretzels.
But what stole our hearts right from the start was the wonderful smelling chorizo cooking over at the Black Cat Farm table. After trying one bite, we had to have it.
If you’ve never been to Black Cat Farm/Table/Bistro, you’re truly missing out. Black Cat Bistro in Boulder has been around since 2006 and the owners source all of their ingredients from their 130 acres of fields and pastures. Their menu is ever-changing (it changes every day in fact, based on what’s available) and their dishes are inventive and delicious, reflecting the flavors of the Front Range.
But even if you haven’t had a chance to go to Black Cat Bistro, you can still take advantage of the amazing produce and meat from their farm tables, which are present at every Boulder and Denver Union Station Farmers Markets during the market season.
So, we had our chorizo – but what to do with it? Chorizo has so many possibilities – tacos, stuffed peppers, chili, pastas – there were so many dishes I was thinking about as we drove home on Saturday. But, since our week was busy and hectic, and I needed to whip up something fast for dinner, I landed on Chorizo and Egg Hash.
This is really your basic hash-style breakfast food and has all the familiar cast of characters present – eggs, potatoes, onion – but what really sets this dish apart is the chorizo. The smoky/spicy flavor adds a depth to the dish that can’t be matched with your run of the mill sausage from the supermarket.
You can prepare your eggs for this however you please, but I’d highly suggest frying them up over-easy so that the yolk melts into the chorizo and potato mixture and gives it that extra creamy kick. This was a great first meal of “market season” and I can’t wait to see what else is in store for us this year.
Chorizo and Egg Hash
2 tablespoons olive oil
2 large russet potatoes
1 large red pepper
Small bunch of scallions
2 garlic cloves
Handful of Cilantro
Salt and Pepper to taste
Hot Sauce (optional)
Dice potatoes into small cubes. In a large frying pan, heat one tablespoon of oil on medium heat. Add potatoes and turn heat up to medium high. You’ll want to keep an eye on these and stir them every so often so that they don’t burn on one side.
As potatoes are cooking, chop pepper and dice garlic cloves. When potatoes are about halfway done (around 10 minutes into frying) add the chopped pepper and garlic and stir frequently. Once the potatoes are golden and crispy, remove the mixture from heat and set it aside in another bowl.
In the same pan, brown the chorizo.
While the chorizo is cooking, prepare your eggs. We like these best over-easy with this dish, but scrambled would be good too.
Once chorizo is browned, add the potato mixture back to the pan heat for 2 minutes, while mixing the two together. Add salt and pepper to taste.
Dish up the chorizo, potato, and pepper mixture into bowls and add your eggs.
Top with cilantro, diced scallions, sour cream, and hot sauce (if desired).
Black Cat Bistro is located at 1964 13th Street, Boulder CO. Their farm is just outside the city, and offers CSA each year. Black Cat is also a staple at both the Boulder and Denver Union Station Farmer’s Markets.