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Chorizo and Potato Breakfast Hash

Sunday mornings are meant to relax and have a delicious breakfast. It doesn't get much better than Chorizo and Potato Breakfast Hash topped with eggs. The spiciness of the sausage will wake up your taste buds and help to get the day going. Serve as is or with tortillas, sour cream, and lime for the ultimate experience. Much of this feast can be prepared a day in advance which ensures a relaxing morning.

Ingredients for Chorizo and Potato Breakfast Hash:

4-6 servings

2 pounds potatoes, gold or new

1 1/2 pounds chorizo, casings removed

1 cup chopped white onion

1/3 cup sliced scallions, white and light green part only

1/2 poblano pepper, seeded and chopped

1/4 red bell pepper, chopped

1/4 yellow bell pepper, chopped

4-6 eggs

grapeseed oil

kosher salt

black pepper

serving options: tortillas, sour cream, and lime

Time-Saving Tips: The potatoes can be boiled and diced a day in advance and stored in the refrigerator. The chorizo can be cooked with the vegetables a day in advance and refrigerated. Store the chorizo mixture and potatoes separately. The next day the chorizo and potatoes can be combined.

Let's see what we need.

We're ready to cook.

Place the potatoes in a pot of water and bring to a boil. Reduce the heat and simmer until potatoes are cool enough to handle. Cut the potatoes in 1/2" pieces and set aside. Or if you're making the potatoes a day in advance once they are completely cool refrigerate.

Add the chorizo to a pan and break up with a wooden spoon while sauteing. Cook until the meat is just cooked and no longer pink. Add the onions, peppers, and scallions; saute until the vegetables are crisp-tender. Transfer the mixture to a plate. If making a day in advance cool and refrigerate.

Preheat the oven to 375 degrees. Add 2 tablespoon of oil to the pan. Once hot add the potatoes and season with salt and pepper. If the pan seems too dry add a little more oil. Saute until they just start to turn golden. Add the sausage mixture until heated thru. Using a spoon make small wells and add an egg per well. I wouldn't add more than 6 eggs. Loosely place the pan with foil- do not tighten-and place the pan in the oven. Cook until the eggs are cooked to your likeness.

It's ready! Breakfast is served and it's delicious. What can I doesn't get much better than this.



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