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Jan 13, 2016 By Shereen Pavlides for The 2 min read

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Jared Finke|Calkins Media

Shereen Pavlides’ Southwest Sausage, Hash and Eggs.

Jared Finkel/Calkins Media

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Shereen Pavlides prepares Southwest Sausage, Hash and Eggs.

Jared Finkel/Calkins Media

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Southwest Sausage, Hash and Eggs.

Southwest sausage, hash, eggs

Serves: 2-4

1/4 cup sour cream

1/2 of a freshly squeezed lime (1 tablespoon juice)

kosher salt / fresh finely ground black pepper

2 tablespoons canola oil

1/2 pound fresh chorzio (not cooked) – remove and discard casings

1 pound red potatoes (about 2) – 3/4-inch diced

1 medium poblano pepper – 3/4-inch diced

1 small red onion – 3/4-inch diced

1 teaspoon smoked paprika

1 teaspoon chili powder

1 lime – 1/2 freshly squeezed lime (1 tablespoon juice), 1/2 cut into wedges

1/2 cup drained, rinsed canned black beans (Goya preferred)

4 large eggs

Heat oven to 375 degrees F.

Whisk sour cream and 1 tablespoon lime juice into a small bowl. Season with a pinch of salt and pepper. Stir well until combined.

Heat oil in a 10-inch cast iron skillet or 10-inch oven-safe non-stick skillet over medium heat. When oil is heated, add chorizo. Saute until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorzio to a small bowl.

In the same skillet over medium heat, add the potatoes. Season with 1 1/2 teaspoon salt and 8 turns on the pepper mill. Saute until golden brown and tender, 6 – 7 minutes, tossing periodically (giving them time to develop browning on each side).

Add the peppers, onions, spices, season with 1/2 teaspoon salt and 3 turns on the pepper mill. Saute until tender crisp, about 2 minutes.

De-glaze with 1 tablespoon lime juice until reduced by half, 5 – 10 seconds. Return the chorizo. Add the black beans. Toss to evenly combine.

Crack one egg at a time and slowly release (so it doesn’t break) directly over the potato mixture. Repeat the remaining eggs. {Note: place one at 9:00, another at 12:00, then 3:00 and 6:00, so they don’t run together}

Place the skillet into the oven and bake until the egg whites are set and the yolks have a skin but still runny, 6 – 8 minutes. Remove skillet from the oven. Let set, 1 minute.

Using a spatula, scoop deep under each egg / potato mixture (careful not to break the yolks) and place among two – four plates. Drizzle lime crema over the hash and eggs. Garnish with cilantro and lime wedges.