Oh, let me tell you—this Spicy Chorizo and Potato Hash is like a warm hug on a chilly morning, or maybe it’s more of a fiery salsa dance to kickstart your day. Who really knows?
There’s something about the way the spicy chorizo mingles with the soft, buttery potatoes that just feels like home. You know, I first stumbled upon this recipe after a late-night scroll through a never-ending food blog rabbit hole—an adventure we all know too well.
It was around the same time I was binge-watching that show about competitive baking, and suddenly, I had this inexplicable urge to cook something hearty. Anyway, back to the hash—it’s got a little kick, a little crunch, and a whole lot of flavor.
It’s the kind of dish that makes you want to linger at the breakfast table just a bit longer, maybe with a second cup of coffee or a side of scrambled eggs. Whether you’re a fan of breakfast for dinner or just need a reason to get out of bed, this hash is your new go-to.
Steps
- Wash the baby red potatoes and place them in a large pot filled with water. Cover the pot with a lid, bring it to a boil over high heat, and cook until the potatoes are fork-tender but not falling apart, about 7-10 minutes. Drain the potatoes and allow them to cool slightly.
- While the potatoes are boiling, heat a large skillet over medium heat and add a tablespoon of cooking oil. Remove the chorizo from its casing if necessary, and cook it in the skillet, breaking it into small pieces, until browned and crispy, for about 5-7 minutes. Use a slotted spoon to transfer the cooked chorizo to a clean bowl.
- Finely dice the onion and green bell pepper. In the same skillet with the remaining oil and fat, add the diced vegetables along with a pinch of salt and pepper. Sauté them until they are soft and the edges are browned, about 5-7 minutes. Transfer the cooked vegetables to the bowl with the chorizo.
- Dice the boiled potatoes into 1/4-inch cubes. Add another tablespoon of oil to the skillet and ensure it’s well-coated. Add the diced potatoes, another pinch of salt and pepper, and 1/2 teaspoon of chili powder. Cook the potatoes until they are brown and crispy, stirring occasionally, for about 10 minutes.
- Return the cooked chorizo, bell pepper, and onion to the skillet, stirring to combine everything. Sprinkle sliced green onions over the mixture. Serve the hash divided between four plates, optionally topped with a fried egg, sour cream, and salsa.
Ingredients
- 1 pound baby red potatoes
- 2 tablespoons cooking oil
- 1/2 pound Mexican chorizo
- 1 yellow onion
- 1 green bell pepper
- Salt and pepper to taste
- 1/2 teaspoon chili powder
- 3 green onions, sliced
- 4 large eggs, fried (optional)
- 4 tablespoons sour cream (optional)
- 4 tablespoons salsa (optional)
Nutritional Values
Calories: 1760.6 kcal | Carbohydrates: 113.32 g | Protein: 70.4 g | Fat: 117.32 g | Sodium: 3260.92 mg | Fiber: 14.92 g
FAQ
- Can I use a substitute for chorizo in this recipe?
- Yes, you can use store-bought “Soyrizo” as a substitute for chorizo. Alternatively, you can make your own soy-based “chorizo” at home.
- What type of pan is best for making Chorizo Breakfast Hash?
- A non-stick pan, such as cast iron or Teflon, is recommended for making this hash to prevent the starchy potatoes from sticking.
- How can I serve Chorizo Breakfast Hash for an enhanced flavor?
- Pairing the hash with a fried egg with a runny yolk can add a creamy texture. You might also consider adding a dollop of sour cream, some salsa, or cheese for extra flavor.
- How do I ensure the potatoes become crispy?
- To achieve crispy potatoes, cook them in hot oil and avoid stirring them too often. Let them cook undisturbed for a few minutes to form a brown, crispy exterior.
- Is this dish suitable for a budget-friendly meal plan?
- Yes, this recipe is designed to be affordable, with a cost breakdown provided for each ingredient, making it budget-friendly for meals under $10.
Tips
- Use a non-stick pan, like cast iron or Teflon, to prevent the starchy potatoes from sticking. Even with a non-stick surface, don’t skimp on oil to achieve that perfect crispy texture for your hash.
- Cook the potatoes just until they’re fork-tender but not falling apart, so they hold their shape when diced and cooked further in the skillet.
- Allow the potatoes to cook in the hot oil without stirring too frequently. This will help them develop a nice brown and crispy exterior, enhancing the overall texture of the dish.
- Consider serving the hash with a fried egg on top, as the runny yolk acts like a creamy sauce. Additional toppings like sour cream, salsa, or cheese can enhance the flavors, similar to what you might enjoy on a taco.
Equipment
- Large non-stick skillet (cast iron or Teflon)
- Slotted spoon
- Large sauce pot with lid