I'm a sucker for breakfast hash when I'm out to brunch, so I finally decided it was time to take my hand at re-creating one of my favorite dishes. This chorizo hash brings all the flavor, a kick of spice, and only three steps.
Have you checked out the Brunch Review section of our blog? Well, if you have, you might have noticed the abundance of breakfast hash ordered (See Midwinter Kitchen for my absolute favorite). In grad school I would cook breakfast/brunch almost every weekend for my roommate and friends, but since moving to New York City a little over a year and half ago I'm surrounded by amazing restaurants and got out of the habit. As everyone around the end and beginning of the year, I was trying to save a little money here and there, which meant the number of brunches got reduced. I'm sure many of you made similar sacrifices in the name of buying for others and New Years Resolutions, but that doesn't mean we need to give up our favorite weekend habit all together. I bring you homemade chorizo hash: a recipe that's surprisingly easier than it looks when served at a restaurant. I hope you enjoy it as much as I do!
- 2 Links of Chicken Chorizo Sausage (I used Aidells)
- 3 Golden Potatoes, chopped
- 1/3 cup Diced Onions
- 1/3 cup Diced Red Bell Pepper
- 2 Tablespoons Olive Oil
- 1/2 teaspoon Oregano
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- Heat oil in a large pan over medium heat
- Add all other ingredients, except Chorizo, into the pan and cook covered for 15 minutes
- Remove the lid, add crumbled chorizo and cook for 3 more minutes
- Meanwhile, in a small pan crack four eggs, sprinkle with salt, pepper, and a flick of water. Cover with lid and cook for 3-4 minutes until yolks reach desired doneness
- Note: I like to cook my eggs separately in case I break a yolk, but you could also do this step by creating wells in the chorizo hash and cracking eggs directly into the large pan.