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Potato and Chorizo Hash with Sriracha Aioli

Ricardo Jarquin
Chicago, IL

Chef demonstration

Yield: 2 servings

Potato and Chorizo Hash 


  • 6 German butter ball potatoes*
  • 1 tbsp butter
  • Olive oil
  • Salt and pepper
  • 2 spring onions, sliced*
  • 1 tsp garlic, minced
  • 3 oz. chorizo*
  • 1 tbsp scallions, sliced
  • 1 tsp cilantro
  • 1 oz. sriracha aioli^
  • 2 eggs, poached
  • Fresh herbs for garnish


Boil potatoes until semi-soft and cool down. Once cooled, crush potato and set aside. In a medium saute pan, brown chorizo in the pan over medium heat, once cooked remove from pan and set aside. Add olive oil to the same pan where the chorizo was cooked and warm oil over medium high heat. Once oil comes to temp, add spring onions and potatoes, cook over medium high heat until potatoes and onions start to brown. Once potatoes get golden brown, add garlic and cooked chorizo to the pan. Continue to cook for another 2 minutes. Remove from pan and add the butter, scallions and cilantro. Place aioli on the bottom of a serving bowl, top with potato hash and place egg over the top of the hash. Garnish with fresh herbs and serve. 

Sriracha Aioli


  • 4 oz. Kewpie mayo
  • 2 oz. sriracha
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tbsp sugar


Mix all ingredients in a medium mixing bowl. Season with salt, label and reserve for later use. 

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