Chorizo and Potato Hash | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 2 tablespoons grapeseed or other neutral oil
• 1 pound Yukon Gold potatoes, cut into ½-inch pieces
• 1 medium yellow onion, roughly chopped
• 4 large garlic cloves, chopped
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Kosher salt and ground black pepper
• 12 ounces fresh chorizo, casing removed, pinched into bite-size pieces
• 1 large jalapeño chili, stemmed and sliced into thin rounds