Page 250 - Pie Squared

POBLANO AND CHORIZO SLAB

PIE

WITH A HASH BROWN CRUST

Serves 8 to 12

Mexican style fresh chorizo—spicy and porky—is the basis for this
piquant, entirely gluten-free slab pie full of fruity poblano peppers
and showered with crispy chips, herbs, and cheese. The potato crust
is a hearty base that complements the tingle of the chiles. While this

pie is scrumptious on its own, gild the lily by topping each serving
with a sunny-side-up egg and a swath of hot sauce. Wait for the
moment when the runny yolk hits the crunchy, cheesy, chile-laced
pie. That’s pie-happiness.

Make Ahead: The filling may be made up to 3 days ahead. The crust
may be baked several hours in advance of filling and baking the pie.

HASH BROWN CRUST

2 tablespoons neutral oil like canola or grapeseed

1 medium onion (142 g), peeled

1½ pounds (680 g) medium russet potatoes (about 4), scrubbed but not
peeled

1 large egg plus 1 egg white, beaten

1 teaspoon kosher salt

½ teaspoon coarsely ground black pepper

FILLING

2 large (285 g), plump poblano peppers