A filling breakfast that has it all. Potatoes, chorizo, and bell peppers all mixed together and topped with 3 eggs. We finish off this beauty with a chipotle sauce and fresh guacamole. There is certainly no flavor lacking in this dish.
I know this looks complicated but with a few little shortcuts it can be easily made and served in no time. By shortcuts I mean we will be using store bought chipotle sauce. There are also pre-cut homestyle potatoes. I like to do this when I am in a hurry but if you have time to cut and make fresh potatoes that is always best.
Potatoes- I have a little shortcut I like to take that makes the potatoes nice and crispy! If you have an air fryer, cut the potatoes into small cubes, toss with oil, salt, and pepper then air fry for 15 minutes on 400 degrees. (While the potatoes are cooking, I start on the bell peppers and chorizo) Then simply pour the potatoes into the pan with the peppers/chorizo and mix all together. Top with shredded cheese and let it all melt together.
For our sauce I love Boar’s Head chipotle gourmaise. I like to thin it out with light sour cream. Mix and it is as simple as that! A nice scoop of guacamole and boom, a DELICIOUS breakfast.
Doesn’t that look amazing?
Okay let us get started.
Chorizo Hash Breakfast
Ingredients
- 2 large potatoes, peeled, and cubed Or use pre cut refrigerated potatoes
- 6 eggs
- 1 tbsp. butter
- 1 bell pepper Any color works.
- 3/4 package pork chorizo
- 1/2 cup mozzarella cheese
- 1/4 cup light sour cream
- 1/4 cup chipotle mayo I love Boar's Head gourmaise
- 1/4 cup guacamole Fresh or store bought.
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1 tbsp. cilantro, minced
- olive oil
Instructions
- Let's start with the potatoes as they take the longest. Pan- on medium heat add 1 tbsp. oil. Add the potatoes and season with salt and pepper. Cook until nice and golden brown. Air fry- Toss the potatoes in 1tbsp. oil and season with salt and pepper. Air fry on 400° for 15 minutes.
- While the potatoes are cooking mix together the chipotle mayo and the sour cream. Add to a squeeze bottle for easy and fancy looking presentation. If you do not have a squeeze bottle, simply scoop over the eggs/hash.
- In a nonstick pan add the bell pepper in 1 tbsp. oil, cook until tender, about 5 minutes. Add the chorizo and saute until cooked through. Combine the potatoes in the pan and mix all together. Top with cheese, add a lid to keep it warm and remove from heat.
- Cook the eggs in a non-stick pan. I do 3 at a time so they make (one) giant egg. Add 1/2 tbsp. of butter to the pan on med/low heat. When the butter has melted, crack 3 eggs in the pan and season with salt, pepper, and paprika. Cook until liking. I prefer over medium for this dish. That takes about 10 minutes.
- To plate- split the hash between 2 plates. Top with the eggs. Drizzle on the chipotle sauce and top with guacamole. Garnish with fresh cilantro.
- ENJOY!
