TK's Recipe of the Week

I was going to start this feature a while back and then forgot to. Shit's been super busy and I can't be responsible for that. Anyway, I'm starting it now.

Brunch, as we know, is more than just a meal. It is a Life Requirement on par with oxygen and reality TV. But we can't always go out for brunch. It gets expensive and we can't take our dogs. Instead, tomorrow or Sunday invite some peeps over and make this shit. It is SO FUCKING GOOD that The Wife and The Sister always demand it and I'm all I CAN'T MAKE THIS EVERY TIME YOU BITCHES WANT BRUNCH and they're all SHUT UP AND MAKE THE HASH and then I make the hash.

Sources indicate that this recipe originated with Gordon Ramsay. If that's true, dance in heaven, you foul-mouthed famewhore British son of a bitch, for your gift to us all is immeasurable.

Let's get on with it.

CHORIZO, RED PEPPER, AND FINGERLING POTATO HASH

1 lb. fingerling potatoes
1 large sprig rosemary
Olive oil
8 oz. loose chorizo
1 red bell pepper, diced
Butter
1/2 red onion, finely diced
4 eggs
Sea salt & black pepper
Champagne
Orange juice
Pomegranate juice
Acme Bakery herb slab

Open the champagne. Pour into glass with either orange or pomegranate juice, your choice.

Boil the potatoes in a pot with the sprig of rosemary until they're just cooked, not like super-soft, but enough so a knife slides easily into them. Rinse them in cold water and then get someone to cut them in half or cut them in half yourself, what do I care.

Heat a big pan over medium heat and pour enough olive oil in to coat the bottom. Put in the chorizo and saute it until it begins to release its oil, then throw in the onions and peppers. Take a sip of your drink and saute all that stuff for like 4 or 5 minutes, until the onions start getting soft.

Add the potatoes and a big hunk of butter and mix it all together. Keep stirring it and sauteeing until the potatoes start to get a little crispy, so like 7 to 10 minutes. Salt and pepper the whole thing.

When the potato stuff is almost done, either poach or fry 4 eggs. I like poaching them, but I'm not gonna tell you how to run your life. If you fry them, it's not the goddam end of the world.

Divide up the hash into 4 portions and put an egg on top of each. Serve with the bread and more champagne.

When finished, recline on the couch. Moaning optional, depending on how badly you're hungover.

Serves 4, duh.