One-Pot Spicy Chorizo and Potato Hash

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  • PREP TIME
    15 Mins
  • COOK TIME
    40 Mins
  • SERVINGS
    Serves 4
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One-Pot Spicy Chorizo and Potato Hash

Having a big family means that breakfast on the weekends is often considered a main event. It takes a lot to feed a large family. One of our favorite ways to enjoy our breakfast dishes is chorizo and eggs with fried potatoes. Sometimes I’ll put it all together and make breakfast burritos with cheese and salsa, but I wanted to try something a little different this time. My family loves spicy food, even the little ones, so I came up with this spicy chorizo and potato hash and cracked some eggs on top. I sprinkled some cheese, topped with fresh ingredients like chopped cilantro, green onions and avocado. Then I served with salsa verde and corn tortillas to make this is a full-fledged meal. Definitely don’t limit yourself to serving this for breakfast, because this would make a great dinner too! If you prefer a less spicy version, you can use one jalapeno instead. Be sure to deseed it before you add it to the pan. This meal is perfectly paired with horchata agua fresca on ice to wash it all down.

WHAT YOU NEED:

Beef Chorizo
Beef Chorizo
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  • 4.5 ounces Cacique Beef Chorizo (about ¼ cup)
  • 3 tablespoons canola oil
  • 3 Yukon Gold Potatoes and 2 Russet Potatoes, diced and precooked
  • 1 tablespoon salt
  • 1 tablespoon dry basil
  • 1 teaspoon black pepper
  • 1 teaspoon dry parsley
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 4 cloves garlic, chopped
  • 6 small sweet peppers, diced
  • 2 pickled jalapeños, chopped
  • 4 large eggs
  • salt and pepper
  • ½ cup Cacique Dos Quesos Blend shredded cheese
  • 1 tablespoon chopped cilantro
  • 2 green onions, chopped
  • ½ large avocado, diced
  • Salsa Verde
  • Corn Tortillas

HOW TO MAKE IT:

  1. Preheat oven to 375 degrees. Cook the Cacique Beef Chorizo in a 10-12-inch skillet over medium heat. Break up the chorizo with a wooden spoon, and stir every so often until cooked through. Remove the chorizo from the pan, leaving the grease, and place in a medium sized mixing bowl. Set aside.
  2. Keep the heat at medium/high and add 3 tablespoons of canola oil to the chorizo grease. Once the oil is warm, slowly add the potatoes to the pan. Carefully mix the potatoes in the pan to coat with the grease and oil. Allow the potatoes to crisp, stirring only occasionally so each side of the potatoes can get crisp. As the potatoes are cooking season with the salt, basil, pepper, parsley, smoked paprika and cumin. Once crisp, remove the potatoes from the skillet and place in the bowl with the cooked chorizo.
  3. Heat 1 tablespoon extra-virgin olive oil in the skillet, and add the onion, garlic, sweet peppers and jalapeno. Sauté until the vegetables have softened, then add the cooked potatoes and chorizo back to the skillet and mix it all up together.
  4. Create 4 small wells in the skillet, then carefully crack each egg into that space. Lightly drizzle each egg with a dash of olive oil, the sprinkle with salt and pepper. Place the skillet in the preheated oven, and cook for 10-12 minutes. Once the egg whites have set but the yolks will still be runny remove the pan from the oven. Immediately sprinkle over the potatoes and chorizo with the Cacique Dos Quesos Blend Shredded Cheese, then cover for 1-2 minutes to allow the cheese to melt. Sprinkle with chopped cilantro, green onions and diced avocado. Serve with salsa verde and warmed corn tortillas.
  5. Cook's Note (optional): A great way to precook the diced potatoes is to place them in a pot and cover them with water. Add ¼ teaspoon baking soda and 2 tablespoons of salt and bring them to a boil. Continue to boil for 5 minutes, then remove from heat. Drain the potatoes and allow them to cool before frying. This will greatly reduce the cooking time in the skillet and help to get the potatoes crispy with a soft center.
  6. Cook's Note (optional): Instead of cracking eggs directly into the hash, crack them into a small bowl, then carefully pour them onto a fine mesh strainer. This will remove any excess whites that are unnecessary. Carefully place the egg back into the bowl then slowly drop them onto the hash so the whites come out first and then the yolk on top. The drizzle of oil will help prevent the eggs from drying out while they cook in the oven, keeping the yolk runny when poked.