This decadent hash + gravy combo is absolutely worth the effort it takes to put it together. You haven't really had Los Cali Rojo until you've had it paired with this dish!
Prep time 30 minutes
For the Hash
3 red new potatoes, washed and baked, with skin on.
1 large ripe slightly firm avocado
1 minced clove of garlic
2 tablespoons butter
Salt to taste
-Dice potato into 1/2 inch cubes dnd fry with minced garlic in butter over medium heat.
-In the meantime dice avocado into similar size cubes.
-Turn off heat when potatoes are browned to your liking.
-Fold in diced avocado.
For the Bacon Gravy
1/2 cup of finely minced bacon
1 and a half cups whole milk
2 tablespoons white flour
1/2 tsp Worcestershire
1/2 tsp ham stock base or bouillon
1/4 tsp ancho chile powder
1/4 tsp black pepper
-Pan fry bacon over medium-high heat until it just starts to brown. Retain all fat in the pan.
-Turn down heat to medium-low and stir in flour.
-Continue stirring for about 10 minutes, or until flour goes from pale to taking on a tan color. Do not rush this step or the gravy will have a raw flour flavor.
-Vigorously whisk in milk a little at a time so that brown flour bits are loosened from around the bacon.
-Add remaining ingredients and adjust salt to taste. If gravy dries out, add a little additional milk or water before serving.
For the Garnish and Plating
9 cherry tomatoes, sliced in half
3 slices of onion
Olive oil to coat pan
3 eggs and butter
-Set a frying pan to medium heat. Drizzle in enough olive oil to coat the bottom of the pan.
-Place onions and tomatoes (cut side down) in pan and cook undisturbed until the underside is nicely caramelized. Remove from heat.
- Prepare plating while the egg is frying. Fry egg in butter over medium heat for about 5 minutes: sunny side up or however you like it.
-Use a bowl or souffle dish: Pack in avocado hash and invert onto serving dish. Generously cover with bacon gravy.
-Place fried egg on top of bacon gravy add garnish and liberally drizzle with Los Calientes Rojo.
Make sure to share your hash with @karmasauce!