Spanish Chorizo Hash

Who says hash has to be corned beef? Cuz I certainly don't!

Makes 2 - 3 servings (kinda depends on you)

INGREDIENTS

• 2 tablespoons butter
• 1/2 medium red onion, diced
• 1/2 pound cold leftover cooked potatoes, cut into 1/2 inch cubes
• 4-6 ounces Spanish Chorizo, chopped
• Kosher salt
• Eggs poached, fried, scrambled – again, up to you

DIRECTIONS

1. Add butter to a medium sized pan and cook onion until just softened, about 3 minutes
2. Add potatoes and cook another 5 minutes until just getting crispy
3. Add Chorizo, season with salt & cook stirring often for maybe another 5 - 7 minutes, until crispy all around
4. Serve with eggs

WATCH ME MAKE THIS

Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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WATCH SAM MAKE THIS >>>

Potato Chorizo Balls

Serves 4

These will be amazing if you chill the mashed potato, but if you don't it could be a big mess – but without doubt these are worth the effort.

INGREDIENTS

• 2 cups chilled pre-made mashed potatoes, seasoned with green onion and cholula
• 1 cup chorizo
• 1/2 cup jack cheese
• 1 cup Panko breadcrumbs
• 2 eggs, beaten

DIRECTIONS

1. Pre-heat your deep fryer, use peanut or canola oil
2. Cook chorizo for 5 minutes in skillet
3. Fill two large plates, one panko, one eggs
4. Keep mashed potatoes in fridge until the last minute
5. Grease your hands with olive oil
6. Make a rough 3'' patty from mashed potato, place a teaspoon of chorizo and a pinch of jack in center and bring in the edges of potato to form a ball
7. Roll in the egg, cover in panko then deep fry in small batches until golden.

Or, you could be like I was on the show... just eff it, mix the mashed potato and chorizo, roll into balls and do egg wash and panko and deep fry until golden.

Salmon Chorizo & Hollandaise

Serves 3

I Had a Dream. I had a dream that one day, salmon, chorizo & hollandaise would live together all on a plate…in beautiful, blissful harmony…. and it worked, and it is bliss. So simple yet still so delicious.

Ingredients

• 1 pack mexican chorizo
• 3 fillets of salmon (skin removed)
• Pinch M salt
• 1 tablespoon olive oil
• Blender Hollandaise Sauce:
• 10 tablespoons butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne

Directions

1. Melt butter on low heat in a small pot - don't let it burn
2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
3. Blend on medium speed about 30 seconds
4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
5. Blend until everything is mixed
6. Turn off blender and taste - this is the time to add more lemon juice if necessary
7. Heat a skillet/wok on medium heat, and break up chorizo, cook for 5 minutes
8. Coat salmon with oil and sprinkle pinch of M salt, front and back
9. Heat a wok/skillet on high heat, add salmon face down, when it turns opaque a 1/4 of the way up, flip it, and do the same on the other side (should only take 2 minutes maximum each side)
10. Serve salmon on plate, layer on the Hollandaise and top with the chorizo