Breakfast Hash
Crispy diced potatoes, chorizo, scrambled eggs, peppers, onions, and cheese — all in one skillet.
EasyPrep: 15 minCook: 20 minServes 4Stovetop
Ingredients
- ●3-4 medium potatoes, diced into 1/4-inch cubes
- ●2 chorizo sausages
- ●3-4 eggs
- ●1 bell pepper, diced
- ●1/2 white onion, diced
- ●Mexican blend shredded cheese
- ●Olive oil or avocado oil
- ●Kosher salt
- ●Black pepper
Assembly
- 1.Dice your potatoes into small pieces, about 1/4-inch cubes. Dice your peppers and onions to a similar size.
- 2.Heat a large skillet or cast iron pan over medium-high heat with a generous amount of oil — more than you think you need.
- 3.Add the potatoes and let them cook undisturbed until they develop a nice crust on one side, then start tossing them around. Cook until tender and crispy.
- 4.While potatoes cook, cut the casing off your chorizo sausages and break the meat into small pieces.
- 5.Add the diced peppers and onions to the potatoes (or cook them separately if you prefer). Let them get some color.
- 6.Add the chorizo and cook until it's done, breaking it up with a spoon as it cooks.
- 7.Crack a couple of eggs directly into the pan. Break the yolks and scramble them right into the mix — this incorporates the egg throughout the whole dish.
- 8.Once the eggs are set, top with a generous handful of Mexican blend cheese and stir it in.
- 9.Serve topped with avocado crema, jalapeno crema, hot sauce, fresh avocado, or whatever you're feeling.
Photo coming soon
The Story
“These are really good because they're completely customizable. My go-to is chorizo, but you can swap in bacon, sausage, or whatever protein you want. The key to the potatoes is cutting them into small pieces — maybe quarter-inch cubes — and letting them sit undisturbed in the pan with a bit more oil than you think so they get a nice crust on one side before you start tossing them around. I crack the eggs directly into the pan and scramble them right in with everything else so it all becomes one incorporated dish.”
