Smoky Chorizo Hash and Eggs

Sunday morning breakfasts might possibly be my favorite meal of the week.  This honored spot was Friday night pizza nights when I was a kid but it’s now definitely Sundays.  I’ve lamented before (a few times, actually) about what Sunday mornings mean to us as a couple and especially as we roll into summer when Kyle’s job often has him working 6 days a week to finish up the school of the moment, that time is so precious to us.  In addition to drinking plenty of coffee in our rickety and chipping green Adirondack chairs on the porch as the sun peeks over the hills, we love coming up with new breakfast recipes; this smoky chorizo hash and eggs being our “it” breakfast of the moment.

Smoky Chorizo Hash and Eggs

It was kind of a throw-together meal a few months back but I jotted down the ingredients and amounts as we remade it recently and it turned out just as good as the first time around.  The chorizo definitely is the star here but I’ll never let crispy breakfast potatoes play second fiddle – they were just as great.  And the runny fried egg?  Required, of course.

Smoky Chorizo Hash and Eggs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

If you're using fresh chorizo here, crumble it when browning in the skillet. If you're using pre-cooked, diced the chorizo into ½-inch pieces before cooking. The fresh chorizo may need some oil to prevent it from sticking; the pre-cooked likely will not.

Ingredients

    For the chorizo hash:
  • 3 medium red potatoes
  • 8 oz fresh chorizo, casings removed (see note above)
  • 2 tsp + 2 tbsp canola oil, divided
  • ½ red pepper, diced small (about ¾ cup)
  • ½ medium onion, diced
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup black beans, rinsed and drained
  • For the eggs:
  • 2 tbsp unsalted butter
  • 8 eggs

Instructions

  1. Wash and dry potatoes and prick them a couple times with a fork. Microwave them on high for 3 minutes. Dice them into ½-inch pieces.
  2. In a large cast iron skillet, break up the chorizo with a wide spatula and brown over medium heat for 8-10 minutes. If the chorizo seems dry or it's sticking to the pan, add 2 teaspoons of oil to the pan while it browns. Remove the chorizo from the skillet with a slotted spoon and keep warm in a covered bowl.
  3. Heat 1 tablespoon oil and the butter in the skillet. Add the potatoes, oregano, paprika, cayenne, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 10 minutes, turning every 3 to 4 minutes. Add the peppers and onions, adding up to an extra 1 tablespoon oil if needed. Cook the until the peppers and onions have softened, about 8 to 10 minutes. Stir in the garlic and black beans and cook until the beans have warmed through. Season with salt and pepper to taste. Turn the heat to low to keep the hash warm while you fry the eggs.
  4. Melt half of the butter a large non-stick pan and fry 4 eggs until desired level of doneness (repeat with remaining butter and eggs). Serve hot on top of the hash.

Source

source: Smells Like Home original

http://www.smells-like-home.com/2013/05/smoky-chorizo-hash-and-eggs/

Smoky Chorizo Hash and Eggs

  • Prep Time: 10min
  • Cook Time: 25min
  • Yield: 4 servings

Ingredients

For the chorizo hash:
3 medium red potatoes
8 oz fresh chorizo, casings removed (see note below)
2 tsp + 2 tbsp canola oil, divided
½ red pepper, diced small (about ¾ cup)
½ medium onion, diced
1 tbsp unsalted butter
1 tsp dried oregano
1 tsp smoked paprika
1/8 tsp cayenne pepper
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 cup black beans, rinsed and drained

For the eggs:
2 tbsp unsalted butter
8 eggs

Instructions

  • 01

    Note: If you’re using fresh chorizo here, crumble it when browning in the skillet.  If you’re using pre-cooked, diced the chorizo into ½-inch pieces before cooking.  The fresh chorizo may need some oil to prevent it from sticking; the pre-cooked likely will not.

  • 02

    Wash and dry potatoes and prick them a couple times with a fork.  Microwave them on high for 3 minutes.  Dice them into ½-inch pieces.

  • 03

    In a large cast iron skillet, break up the chorizo with a wide spatula and brown over medium heat for 8-10 minutes.  If the chorizo seems dry or it’s sticking to the pan, add 2 teaspoons of oil to the pan while it browns.  Remove the chorizo from the skillet with a slotted spoon and keep warm in a covered bowl.

  • 04

    Heat 1 tablespoon oil and the butter in the skillet. Add the potatoes, oregano, paprika, cayenne, ½ teaspoon salt and ¼ teaspoon pepper.  Cook for 10 minutes, turning every 3 to 4 minutes.  Add the peppers and onions, adding up to an extra 1 tablespoon oil if needed.  Cook the until the peppers and onions have softened, about 8 to 10 minutes.  Stir in the garlic and black beans and cook until the beans have warmed through.  Season with salt and pepper to taste.  Turn the heat to low to keep the hash warm while you fry the eggs.

  • 05

    Melt half of the butter a large non-stick pan and fry 4 eggs until desired level of doneness (repeat with remaining butter and eggs).  Serve hot on top of the hash.

Smells Like Home original

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  • Jean
    May 4, 2013 at 2:49 PM

    Sorry had to unsubscribe due to new blog design. I liked the previous bright and pink logo better and the new font and size makes it harder to read. I prob get alot of crap for saying this. Oh well…

  • Lisa
    August 25, 2013 at 2:35 PM

    Just awesome. Wouldn’t change a thing (:

    • taraliptak
      September 3, 2013 at 11:43 AM

      Thanks, Lisa!

  • November 1, 2013 at 7:11 PM

    I just had this for dinner and it was great! I didn’t have black beans on hand, but the hash was still filling and delicious without them. Thanks!

  • […] Recipe from Smells Like Home […]

  • FOOD GEEK GRAZE
    February 15, 2014 at 1:35 AM

    as with so many of your other posts, this sounds crazy delicious 🙂 one question please… spanish or mexican chorizo?

    • taraliptak
      February 15, 2014 at 7:40 AM

      Thanks!! We prefer Spanish which is what we normally use.

      • FOOD GEEK GRAZE
        February 18, 2014 at 4:51 AM

        🙂

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