• 6 oz. Les Petits Cochons Chorizo, thinly sliced
  • Hatchup
  • 1 lbs. small waxy potatoes
  • Olive oil
  • 3 scallions, thinly sliced
  • 1med onion finely chopped


  1. In a large pot, simmer potatoes until tender, about 20 minutes. Drain and leave in strainer to dry out.

  2. In a skillet fry the chorizo with the onion, stirring occasionally, until browned.

  3. Add potatoes to the skillet, pressing them down with a fork to “smash” them to increase surface area for caramelization. Fry until crisp and golden. Toss with scallions as serve drizzled with Hatchup.