Sue had a chorizo hash plate at a local restaurant recently which was awesome. I took a taste of her dish and made a couple mental notes. The result is my Easy Chorizo Hash breakfast which would be perfect for Mother’s Day!
recipe serves 4
3 cups chopped boiling potatoes.
1 lb chorizo sausage (soft style).
1 cup diced onion.
2/3 cup chopped red bell pepper.
2 Tbsp fresh cilantro – chopped.
2 Tbsp canned diced green chili pepper.
2 Tbsp butter.
Salt and peper to taste.
Rinse potatoes and clean of any eyes or sprouts. The potatoes can be raw or boiled. I boiled mine for a couple minutes to start the cooking process and further clean them. I immediately rinsed the potatoes in cold water and then refrigerated for later use.
Prepare all vegetables as described in ingredients section.
In a large frypan brown the chorizo. Break the chorizo up as it browns and spoon or paper towel out grease as you cook.
When chorizo is browned remove it from frypan with slotted spoon and set to the side. Remove all but two tablespoons of grease from pan.
With skin still on potatoes chop them. Heat greased frypan to medium heat and add the potatoes. Flip the potatoes occasionally during the ten to fifteen minute cooking (you want them browned and softened).
Lower heat to medium low, add all other vegetables and stir them in to the potatoes for a minute or two.
Stir in the browned chorizo.
Reduce heat to simmer.
In a separate frypan with cover (or aluminum foil for cover) heat a tablespoon of butter at just below medium heat. Add four eggs, and then splash with a shot glass of water and cover.
Prepare four plates with chorizo hash.
Remove eggs from frypan while yoke still soft (soft boil look). Place two eggs on two chorizo hash plates.
Repeat egg step for remaining two plates.
Prepare yourself for the love you are about to receive from the mother of your child or your mother!
Good Eating and Table Talk,