Fast Skillet Chorizo & Crispy Smashed Potato Hash with Molten Quesillo

Instructions

1. 1

   Toss 1 lb baby Yukon Gold potatoes into a microwave-safe bowl with 2 tbsp water. Cover tight with a dinner plate and microwave on high for 4 minutes until a paring knife slips through them like warm butter. Drain off any remaining liquid and let the steam puff away.

   4 min

   Tip: This is classic Brooklyn mom math: boiling takes 20 minutes, steaming in the microwave takes 4. Do not skip poking them to make sure they are tender before smashing.

2. 2

   Set a 12-inch cast-iron skillet over medium-high heat with 1 tbsp neutral oil. Crumble in 8 oz fresh Mexican chorizo, casings removed and break it into small pebbly bits with your wooden spoon. Sizzle for 4 to 5 minutes until crispy and deeply browned at the edges. Scoop the chorizo onto a plate with a slotted spoon, leaving every drop of that fragrant red drippings in the skillet.

   5 min

   Tip: That rendered fat is pure liquid gold—it's seasoned with chiles, garlic, and vinegar. Do not wipe the skillet clean!

3. 3

   While the potatoes finish steaming and the chorizo sizzles, stir together 0.33 cup Mexican crema, 1 tbsp fresh lime juice, 2 scallions, thinly sliced, and 0.25 tsp kosher salt in a small bowl until smooth. Taste it—then decide if you need an extra drop of lime.

   2 min

   Tip: This is our bodega finishing move: high acid to balance rich chorizo fat.

4. 4

   Tumble the par-cooked 1 lb baby Yukon Gold potatoes straight into the hot skillet with the chorizo oil. Take the flat bottom of a drinking glass or coffee mug and firmly press down on each potato until flattened to about 1/2-inch thickness. Sprinkle with 0.5 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Let them fry untouched for 3 to 4 minutes until a deep, crunchy mahogany crust develops, then flip and brown 2 minutes on the other side.

   6 min

   Tip: Resist the urge to push them around. Leave them alone so the edges shatter into lace.

5. 5

   Scatter the crisped 8 oz fresh Mexican chorizo, casings removed evenly back over the potatoes, then carpet the surface with 4 oz Oaxacan quesillo, shredded into ribbons. Use the back of a spoon to nudge open 4 little divots in the hash, and crack 4 large eggs directly into the pockets. Turn the heat down to medium-low, drop a lid or baking sheet over the skillet, and cook for 3 to 4 minutes until the whites are set, yolks stay runny, and the quesillo is gloriously stretchy and bubbling.

   4 min

   Tip: Keep a close eye after minute 3—we want jammy, dippable yolks, not hard yellow balls.

6. 6

   Slide the skillet off the flame. Drizzle the prepared scallion-lime crema over the eggs and potatoes, then scatter with 2 tbsp pickled jalapeño slices and 0.25 cup fresh cilantro leaves. Bring the whole skillet straight to the table alongside 8 warm corn tortillas and let everyone scoop their own breakfast tacos.

   1 min

   Tip: The skillet holds heat like an oven, so serve immediately before the yolks firm up.