Street Corn and Crispy Potato Hash

1. In a small bowl, whisk together the Mexican crema (or sour cream), chopped chipotle peppers, lime juice, and lime zest. Refrigerate until ready to serve.
2. Heat a large cast-iron or nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it into small crumbles, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate, leaving about 1 tablespoon of the rendered fat in the skillet.
   • Note: If using breakfast sausage, drain any excess grease.
3. Add the refrigerated diced potatoes to the skillet in an even layer. Season lightly with chili lime seasoning if desired. Cook undisturbed for 5 to 6 minutes. Stir and continue cooking, stirring only occasionally, for another 8 to 10 minutes, or until the potatoes are crispy and deeply golden on multiple sides.
4. Stir in the fire-roasted corn and cook for 2 to 3 minutes, stirring occasionally, until heated through and lightly charred in spots. Return the cooked chorizo to the skillet and toss to combine. Stir in 1 tablespoon of the chopped cilantro.
5. Spread a generous layer of the chipotle-lime crema onto each serving plate or shallow bowl. Spoon the hot hash over the crema. Sprinkle with the cotija cheese and the remaining tablespoon of chopped cilantro. Serve with lime wedges and an additional sprinkle of chili lime seasoning, if desired. Enjoy!

Tips & Tricks

• Resist the urge to stir the potatoes too often. Letting them cook undisturbed helps develop a crispy, golden crust.
• Allow the fire-roasted corn to caramelize slightly in the skillet to deepen its smoky flavor.
• Cotija cheese is naturally salty, so taste the hash before adding additional salt.
• Adjust the heat by adding more or less chipotle pepper to the crema.
• For an even heartier breakfast, top each serving with a fried or poached egg just before serving.

Make-Ahead & Storage Tips

Store leftover hash and chipotle-lime crema separately in airtight containers in the refrigerator for up to 4 days. For the freshest flavor, garnish with fresh cilantro, cotija, and lime just before serving.

Reheating Instructions

Reheat the hash in a lightly oiled skillet over medium heat for 5 to 7 minutes, stirring occasionally, until heated through and the potatoes begin to crisp again.