CHORIZO BREAKFAST HASH
While looking around my kitchen this past week, I noticed some leftovers I’d had from the previous couple of recipes. I had a few Chorizo links in my freezer leftover from the Chorizo as well as Sweet Potato Enchiladas and a couple of pounds of red potato babies that I had left in the 1 Pan Roasted Kielbasa and Cabbage dinner. So I combined them with some onion and bell peppers to create one giant, epic dish made of Chorizo Breakfast Hash. Because let’s face it, breakfast is by far the most satisfying meal of the day.
It is recommended to use any non-stick pan for cooking this dish such a pan, be it cast iron or even Teflon since starchy potatoes tend to stick. Even with non-stick surfaces, it is essential to use oil to create that crisp texture. Don’t be afraid to try it. This is a hash. It’s the way it is! 🙂
HOW TO SERVE CHORIZO BREAKFAST HASH
Runny egg yolk perfectly matches the Chorizo Breakfast Hash because the yolk functions as an incredibly creamy sauce. It also has a spoonful of sour cream and two spoonfuls of salsa. Cheese is another great option. Anything that could work well on a taco is also significant in the Chorizo Breakfast Hash!
INGREDIENTS
1 2 lb newborn potato ($1.63)
Two tablespoons of cooking oils ($0.08)
1/2 1 lb Mexican Chorizo ($2.00)
One yellow onion ($0.37)
One green bell pepper ($0.98)
Pinch of salt and black pepper ($0.05)
1/2 tsp chili powder ($0.05)
Three onions of green chopped ($0.21)
Four large eggs, fried (optional) ($1.08)
4 Tbsp sour cream (optional) ($0.75)
Four Tbsp of salsa ($0.23)
INSTRUCTIONS
Clean the potatoes thoroughly, put them in a big saucepan, and cover them with water. Cover the dish and then bring to a boil at high temperatures. The potatoes should be cooked until tender enough to poke them with a fork. However, they shouldn’t be so soft that they will fall apart when you pierce them (about seven to ten minutes, based on the potato size). Then drain the potatoes and let them cool.
When the potatoes are boiling, start cooking the Chorizo; add one tablespoon of cooking oil in a large skillet heated to medium. The oil should be sprayed to coat the surface before adding the Chorizo (if it’s in the links, remove it from the casing and put it into the pan). Grill the Chorizo and break it into smaller bits as it cooks until it’s golden brown, crispy, and cooked through (about 5 to 7 minutes). Use a slotted spoon to transfer the cooked Chorizo into a clean bowl.
While the Chorizo is cooking, chop the bell pepper finely and onion. After removing the Chorizo from the skillet and adding all the bell pepper and onion diced to oils and fat in the pan with the salt and pepper. Sauté the bell pepper and onion until soft and golden around the sides (5-7 hours). The water from the vegetables can help release the browned bits from the bottom of the skillet, enhancing the vegetables’ flavor. Utilize the spoon with a slot to transfer the bell peppers that have been cooked as well as the onion from the bowl along together with the Chorizo.
While the onion and bell pepper are cooking, chop the potatoes that you boil into 1/4-inch cubes. After removing the onion and bell pepper from the skillet, add another tablespoon of oil and stir to coat the outside of the pan. Then add the potatoes diced with a sprinkle of salt, pepper, and a half teaspoon of chili powder. The potatoes are cooked in hot oil, only stirring often until the potatoes turn crispy and brown (about 10-15 minutes). Be careful not to go too frequently since this could stop the potatoes from creating a crisp and brown exterior.
Then, add the bell pepper, Chorizo, and onion back into the skillet, stirring to mix. Add sliced green onions. Divide the hash among four plates. Add an egg cooked, then top with an ounce of sour cream and salsa.
