Chorizo Potato Hash Browns with Black Beans and Salsa Verde

Ingredients

• 1 can black beans, drained, rinsed and drained again
• Pinch ground coriander
• Pinch ground cumin
• 6 large tomatillos, diced
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons finely diced red onion
• 2 tablespoons extra-virgin olive oil
• Honey
• Salt and pepper
• 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch cubes
• Kosher salt
• 1 tablespoon canola oil
• 1/2 pound Mexican chorizo
• 2 tablespoons butter
• Salt and pepper
• 1/2 cup grated Monterey Jack
• 1/4 cup grated cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 4 to 6 eggs, poached, fried or scrambled
• Green onions, thinly sliced, for garnish
• Ancho chile powder, for garnish

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