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1 cup chopped chorizo sausage
¾ cup chopped yellow onions
1½ cups chopped poblano pepper
2 teaspoons minced garlic
2 tablespoons unsalted butter
3 pounds baking potatoes, such as russets, peeled and cut into1/2-inch cubes, and parboiled
1 tablespoon chopped fresh sage
1 teaspoon Essence
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoons chopped fresh cilantro

1. Set an Emerilware 10-inch fry pan over medium heat and add the chorizo.
2. Cook the chorizo, slowly rendering the fat, and stirring occasionally until the meat is crispy, about 8 minutes.
3. Remove the chorizo from the pan using a slotted spoon, and add the onions and poblano peppers to the pan and saute, stirring occasionally until softened, 3 to 4 minutes.
4. Add the garlic to the pan and saute for 30 seconds.
5. Add the butter, the potatoes, sage, Essence, salt and pepper.
6. Continue to cook the hash, stirring occasionally until the potatoes are warmed through, about 3 to 4 minutes.
7. Garnish with the cilantro and serve while hot.

Yield: 4 servings