Chorizo Hash Breakfast
Potatoes, bell peppers, and chorizo all mixed together, topped with eggs, chipotle sauce and guacamole.
Servings: 2 servings
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!