Chorizo Potato Hash

Chorizo Potato Hash makes a fabulous weekend Brunch or quick weeknight dinner. Check out the recipe on Shutterbean.com !

Someone asked me what my favorite thing to make was and I said breakfast. Mostly because it’s something easily served family style and if I’m eating breakfast, there’s usually time to sit down and savor the morning. As working parents, my husband and I often say “Uggh, I can’t wait to enjoy coffee this weekend.” And when we say enjoy, it means we’re not just gulping down the fuel we need to race out of the house for school drop off and the work hustle.

Chorizo Potato Hash || shutterbean

So with our second cup of coffee, we have breakfast. This is what we had yesterday.

If meat and potatoes are involved my husband is ALWAYS all in.  I’m in it for the sour cream.

Let’s be honest.

Chorizo Potato Hash || shutterbean

With a few simple ingredients we have an incredible breakfast (for dinner!) option. The potatoes are crispy perfection…spiced to the max with the smokey chorizo. The green pepper, onions and jalapeños have somehow added a nice sweetness to the hash while the eggs, cheese and cilantro are the fancy accessorizes needed to complete this dish.  Another one to throw in the our meal rotation!

And we’re off!

Chorizo Potato Hash || shutterbean

First step is boiling the potatoes. We chop them up.

Chorizo Potato Hash || shutterbean

And boil them until just tender. Set aside.

Chorizo Potato Hash || shutterbean

Chopped onions, green pepper, and jalapeño.

Chorizo Potato Hash || shutterbean

Chorizo goes into the skillet.

Chorizo Potato Hash || shutterbean

After cooking for awhile we add in the onions, jalapeños, and green pepper.

Chorizo Potato Hash || shutterbean

BAM!

Chorizo Potato Hash || shutterbean

Remove the chorizo from the skillet. Leave the fat in there. Add some olive oil and cook the potatoes.

Chorizo Potato Hash || shutterbean

To get them nicely browned stir them ever 5 minutes or so. Add a little bit of additional oil during this process.

Chorizo Potato Hash || shutterbean

Chorizo gets mixed in with crispy potatoes.

Chorizo Potato Hash || shutterbean

Make four wells.

Chorizo Potato Hash || shutterbean

Crack an egg in each. I cracked each one in a small mug and then placed them in.

You don’t wanna crack a yolk by mistake…and if you do that will save you!

Chorizo Potato Hash || shutterbean

BAKED!

Chorizo Potato Hash || shutterbean

Serve it up!

Chorizo Potato Hash || shutterbean

Eat it UP!  Do me a favor and add avocado to yours. I WAS OUT. #sacrilege

 

Chorizo Potato Hash

serves 4

  • 1/2 pound yellow potatoes, cut into 3/4- to 1/2-inch dice
  • kosher salt
  • 1lb.  ground pork chorizo
  • 3-4 tablespoons olive oil, divided, plus more as needed
  • 1/2 yellow onion, diced
  • 1 jalapeño roughly chopped (seeds & membrane removed)
  • 1 green pepper, cut into 1/2-inch dice
  • freshly ground pepper
  • 4 eggs
  • 1/3 cup roughly chopped fresh cilantro leaves
  • 1/4 cup shredded sharp cheddar
  • 1/4 cup sour cream
  • chopped tomatoes, for serving

Preheat oven to 375°F. Place potatoes in a large saucepan of boiling water. Cook until potatoes are just tender, about 5 minutes. Drain potatoes in a colander and set aside.

Meanwhile, place chorizo in a cast iron skillet with 1 tablespoon olive oil over medium heat. Cook, stirring and breaking up meat until some parts start to crisp, about 5 minutes. Toss in onions, jalapeño, and green pepper and cook with the chorizo until onions become translucent, about 5 minutes. Remove chorizo mixture, leaving fat in skillet and transfer to a bowl. Set chorizo aside.

Add 2 tablespoons of olive oil to the skillet. Add the potatoes and cook, stirring occasionally until potatoes are crispy browned on all sides, about 15-20 minutes. If you find any potatoes sticking add additional oil. Stir in the chorizo mixture, season with fresh ground pepper. Using a spoon make 4 wells in the chorizo hash. In a small bowl, crack each egg one at a time and transfer each to an empty well in the skillet. Place skillet in the oven and bake until whites are set, about 8-10 minutes.  Remove from the oven, sprinkle chopped cilantro on top. Serve with a a generous sprinkling of shredded cheddar, a healthy dollop of sour cream, chopped tomatoes and hot sauce. It’s important to serve fast as the residual heat from the skillet will continue to cook the eggs.

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  • Laura ~ RYG

    My husband is a total cavemen. Meat + Potatoes = his love language. This looks like a great weekend meal or vacation meal. I love cooking breakfast too! I’m perkiest in the morning and it’s cheaper to make than other meals. I love this and I won’t scare you with the song my family always sings when we make a “hash”. I can’t wait to down with with a good cup of coffee. Thanks!

  • Rebecca @ Bring Back Delicious

    Recently we bought some chorizo from a carniceria near us and we were really surprised to see it didn’t break down into a fatty (re: delicious) meat sludge like we expected! After looking it up, I’m still not sure what the deal is. It definitely wasn’t a cured chorizo that was supposed to be dry, but it sure wasn’t moist like the storebought ones we’ve had. Maybe they just tend to use less fat at that place.

    Needless to say, we’re still on the quest for a good batch of chorizo for chorizo and eggs!

  • Erin | Well Plated

    I look forward to our lazy Saturday breakfasts when I have time to make and enjoy breakfasts like this every week. I cracked up at your comment about having this with the SECOND cup of coffee. So, so wise.

  • Allison @ Celebrating Sweets

    I love weekend breakfasts, and this looks perfect. I would totally throw some leftover chorizo and potatoes in a tortilla for a weekday breakfast. Delish!

  • Meg Bollenback

    This seriously looks amazing. I’d be in it for the sour cream and eggs with jalapeno…so spicy and delicious. I love the photo with the 1, 2, 3, and 4 egg wells – very clever!

  • Rosemarie

    This looks perfect! We love a good potato/spicy chorizo hash on the weekends as well. My lazy dish/time saving technique is to microwave the potatoes for a few minutes and then cut them up and fry them.

  • Abby

    This looks incredible, Tracy. Those eggs!!!

  • shelly

    oh this would make an excellent breakfast for dinner! I wonder if you could put a lid over the top of the dish while its on the stove and cook the egg whites that way? or would it just make everything a little too moist?

    • Tracy

      I’m sure you could do it! It might make it moist. But you could also fry up the eggs in another skillet if you want to avoid the oven altogether.

  • christina

    This looks great! I’ve always wanted to make a potato hash. What brand of chorizo do you use?

    • Tracy

      It’s a local brand that I ordered from my CSA. I think it’s Judy’s?

  • Kathy

    Long live egg skillets. They’re pretty much the best breakfast ever. The chorizo also plays well with sweet potatoes. Sweet and spicy for the win!

  • Amanda

    I love your plates Tracy! Are the enamel or ceramic? (any link?)

  • Kate

    Weekend hash is the best! We typically make a “trash hash” and use up all appropriate leftovers from various dinners through the week… but this hash looks beyond tasty!

  • Erin @ The Speckled Palate

    Gah. Breakfast is one of our favorite meals, as well, and this Chorizo Potato Hash sounds like the perfect meal for a weekend… for either breakfast OR dinner. You can’t beat chorizo in my book, and those eggs… mmm. Nice work, as always, Tracy!

  • Emma

    This looks so good. It reminded me of a breakfast I had out last weekend which was Sweet Potato, Onion and Chorizo with poached eggs on top. Yummo.

  • Isabel

    I am definitely going to try this for dinner tonight. It looks delicious :)

  • Alison

    Yum! That sounds like my perfect meal… anytime of the day or week! 😉

  • Aeshna

    Love the opening image graphic design + styling! You’ve got skillllzzz

  • aida mollenkamp

    Man, you do breakfast soooo right!

  • Victoria

    I bake my potatoes first…but this boiling thing could be magic!!! It would take WAY less time! :)

  • francesca guido

    Making this right now!!!! I’m so excited.

  • Renee @ Awesome on $20

    Chorizo hash has been bouncing around in the back of my mind for ages now. Love this!

  • Jesi

    I just made this for Easter brunch with my husband. SO good– definitely going in the regular rotation. Thanks for this recipe!

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