PURPLE POTATO HASH WITH CHIMICHURRI
A visually stunning, hearty dish with eggs & the brightness of spicy chimichurri
1 medium purple potato, small diced
1 yellow onion, small diced
For the Chimichurri:
1/2c cilantro, minced
1tbsp parsley, minced
2 clove garlic, minced
1tbsp red onion, minced
1 serrano chile, de-seeded & minced
6tbsp olive oil
2tbsp apple cider vinegar
Start by combing the chimichurri ingredients in a small bowl and setting aside to allow the flavors to develop.
Drizzle a 10" cast iron skillet with canola oil and heat over medium. Add in the onion and potato and season with salt n pep. Cook without disturbing for 5min, then flip the veggies and cover with a lid. Cook another 10min and uncover. Give it a stir and move around the potatoes to make 4 holes for the eggs. Drizzle the holes with a bit more oil to keep the eggs from sticking. Crack in the eggs and season with salt n pep. Cover and cover 6min, until the whites are set. Drizzle with chimichurri and serve.
Don't do it.