Go Back
Print Recipe

Chorizo Breakfast Hash

Spicy sausage with russet potatoes, fried eggs, and fresh avocado makes this a delicious one pan hash!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Breakfast, brunch
Cuisine: American, Mexican
Keyword: avocado, avocado toast, best potatoes, breakfast, brunch, chorizo, eggs, foodie, hash, sausage, spicy breakfast, tortillas, truff hot sauce, weekend meals
Servings: 4 servings

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 avocado
    Note* 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!