Do you make big breakfasts on the weekend? I don’t as frequently as I use to when I had two boys living at home, but sometimes I enjoy cooking a bigger breakfast and this Breakfast Hash with Chorizo & Eggs hits the spot!
After I posted a recipe for Hassleback Potatoes with Chorizo and Eggs my neighbor, who loves chorizo just as much as I do, brought me a package of the kind of chorizo she uses (Cacique is the brand). It’s a Mexican chorizo that comes in a tube rather than individual links. I thought a potato “hash” with the chorizo and potatoes cooked in my cast iron skillet sounded like a good idea.
I cut up the potatoes into chunks along with an onion and red bell pepper. Cooked it up in a little oil in the skillet. While that was cooking, I cooked the chorizo in a different pan (wasn’t sure how it would cook up), then added it to the potatoes along with some eggs and scrambled it all together. Garnished with a little shredded cheese, green onion and cilantro and declared it breakfast!
This Breakfast Hash with Chorizo & Eggs is really good wrapped in a tortilla like a breakfast burrito. And who says you have to have it for breakfast? Makes a great dinner too!
PrintBreakfast Hash with Chorizo & Eggs
Ingredients
- 4 red potatoes, diced
- 1/2 onion, diced
- 1/2 bell pepper, diced (I used red pepper)
- couple shakes of salt & pepper
- Oil for cooking
- 1 pkg. chorizo
- 6 eggs eggs, beaten
- flour tortillas (optional)
- Garnish: Shredded cheese, sliced green onions, chopped cilantro, avocado
Instructions
- Dice potatoes into chunks. Cut onion and pepper into similar sized pieces. Heat large skillet and add some oil to cook the potatoes, onions and peppers. I like to cover the potatoes while they cook and continue to stir occasionally so they don’t burn.
- Meanwhile, brown/cook chorizo in a seperate pan, drain excess grease then stir chorizo into potatoes. Add eggs and cook to scramble them (you could also cook them separately and fold into potato hash prior to serving).
- Garnish with shredded cheese, sliced green onion and some chopped cilantro, avocado, if desired.
- Serve as is or with flour tortillas.