Breakfast is my FAVORITE meal of the day! I love to cook it and have it made for me too! I am pretty lucky in that regard as my husband is so great about bringing me breakfast in bed on the weekends. Such a sweet guy.
To me there is something so lovely about the morning. As the world is starting its day, the birds are chirping, the coffee is brewing, all my pets are fighting for my attention to get fed first! Ha ha!
It just makes me feel alive. I think it also stems back to my childhood and a great memory of my mother. She always made breakfast and could be heard humming in the kitchen as she was doing it. Humming was her happy place, when she was enjoying what she was doing you could always here that hum. I always remembered being greeted with a smiling face and a warm meal to kick off the day.
The dish we are making today is something that is simple to make and can be cooked in one pan which makes it great for a easy clean up. Plus it looks so beautiful!
Chorizo is a heavily seasoned pork sausage. It can be pretty fatty but just depends on the brand. There are lots of options and can even be homemade. If you are looking for a milder flavor and not too high in fat I like the johnsonvile brand. It can be found right where you buy breakfast sausage links.
You can use any kind of potato but in my opinion good ol Idaho russets make the best crust for home style breakfast potatoes and hash. The options for ingredients in a hash are endless and honestly up to the cook. In this dish we are using yellow bell pepper. It adds a bit of sweet to mildy combat the spice from the chorizo.
My favorite way to serve this meal is with fresh avocado, cilantro, and warm corn or flour tortillas. A good ol splash of hot sauce or salsa and you will be in hash heaven.
Ok let’s get started!
Chorizo Breakfast Hash
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1 package of chorizo
- 4 eggs
- 1 yellow bell pepper
- 1 avocado, sliced
- taco sized tortillas, corn or flour 2-3 per person
- 2 tbsp cilantro, chopped
- 1 tbsp canola oil
- 1 tbsp butter
- 1 tsp paprika
- salt and pepper to taste
- fresh salsa or favorite hot sauce
Instructions
- In a large deep skillet or similar pan, add the oil on med-high heat. Add the potatoes. Season with salt and pepper. Let a crust start to form on the bottom of the pan/potatoes, about 3-5 minutes then flip them over. Add the bell pepper
- Stir and continue to cook about 8 minutes or until the potatoes are nice and golden.
- Using a spatula, push the potato mix to one side of the pan. Add the chorizo and begin cooking. Cook until the chorizo is browned, If there is a lot of grease you can drain it off but we do want a bit left in the pan. Now mix the potato mix and sausage all together.
- Make 4 little pockets or holes in the hash mix. Cut the butter into 4 cubes and place in the pocket. Now crack an egg in each pocket and cook until desired doneness. I usually go for a med yolk. Sprinkle paprika on the eggs, cilantro all over and add the fresh avocadoNote* There are only 2 eggs cooked in this pic
- Serve with an egg on the hash mix and fresh avocado, accompanied by warmed tortillas and hot sauce.
- ENJOY!
