Spicy Chorizo and Potato Hash with Avocado Crema

Ingredients

• about 450 g Chorizo, removed from casing
• about 680 g Potatoes, cubed
• 1/2 count Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Smoked paprika
• 1/4 tsp Chili flakes
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 count Avocado
• 2 tbsp Lime juice
• 2 tbsp Water
• 2 tbsp Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large skillet, cook chorizo over medium heat, breaking it up with a spoon. Remove chorizo from skillet and set aside, leaving the rendered fat in the pan.
2. 2Add potatoes and onion to the skillet and cook over medium heat until potatoes are tender and golden brown.
3. 3Add garlic, smoked paprika, chili flakes, salt, and pepper to the skillet. Cook for 1 minute more.
4. 4Return chorizo to the skillet and stir to combine.
5. 5Prepare the avocado crema: In a blender or food processor, combine avocado, lime juice, water, and cilantro. Blend until smooth and creamy.
6. 6Serve chorizo and potato hash topped with avocado crema.
7. 7Garnish with additional cilantro, if desired.

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