Warm Mexican Chorizo and New Potato Salad

1. Wash the potatoes and chop them into bite-sized cubes. Bring a pot of slightly salted water to a boil, and add the potatoes. Cook for 10-15 minutes, or until tender when pierced with a fork (but not falling apart!).
2. Heat the olive oil in a cast iron skillet or other large pan over medium heat. When it’s hot, add the Mexican chorizo and cook for about 10 minutes, until it’s crumbly, getting brown and releasing its oils. Stir occasionally.
3. Once the potatoes are cooked, use a slotted spoon to remove them from the water (keep the water – you’ll use it in a second) and add them to the pan with the sausage and cook for about 10-12 minutes, stirring frequently. Add a good amount of salt and pepper to taste.
4. Heat a pot of water (I use the pot of potato water with fine results) and poach the eggs for a few minutes. Just crack the eggs into the pot of boiling water, use a spoon to keep the egg intact as it cooks, and cook to your desired level of done. Make sure the yolks stay nice and runny!
5. Wash and prepare the salad greens, spoon the chorizo and potatoes on top, and finish the salad off with a generous squeeze of fresh lemon juice and one poached egg per plate.