Huevos Estrellados Con Chorizo Recipe - Chef Ryan Poli

Ingredients

• ½ pound peeled Yukon potatoes, diced
• 6 cups plus 6 tablespoons extra-virgin olive oil, divided
• Kosher salt
• ¼ cup small diced Spanish cured chorizo
• 2 large eggs
• Sea salt

Directions

1. In a large bowl, add the potatoes. Fill the bowl with cold water and let the potatoes soak for 10 minutes. While the potatoes are soaking, fill a large stockpot with water and bring to a boil over high heat. Drain the potatoes, add them to the pot and bring back to a boil. Cook until the potatoes are tender but not falling apart, about 4 minutes. Use a slotted spoon to transfer the potatoes to a sheet pan lined with paper towels and place in the refrigerator until cold, about 20 minutes.
2. In a large stockpot set over medium-high heat, bring 6 cups olive oil to 250º. Carefully add the reserved potatoes and fry until just before they begin to color, about 8 minutes. Use a slotted spoon to transfer the potatoes to a sheet pan lined with paper towels and let sit in the refrigerator until cold, about 20 minutes. Bring the olive oil to 375º and fry the potatoes again until golden-brown, about 2 minutes. Use a slotted spoon to transfer the potatoes to a plate and season with kosher salt.
3. In a medium skillet set over medium heat, heat 2 tablespoons olive oil and add the chorizo. Cook until the chorizo begins to brown, about 5 to 7 minutes. Transfer the chorizo to a serving bowl, add the potatoes and stir to combine.
4. In a nonstick skillet set over high heat, add the remaining 4 tablespoons olive oil and the eggs. Fry until the eggs' edges are brown and crispy but the yolks are still runny, about 2 minutes. Carefully drain the oil from the pan with the egg in it. Use a spatula to break up the egg yolk and whites and quickly spoon over the potatoes. Sprinkle with sea salt and serve immediately.