This skillet hash starts the potatoes first so they have time to brown before the chorizo and eggs are added. Use a large pan and avoid crowding it; a little space helps the potatoes cook evenly. The recipe serves four.
Serves: 4
Prep: 15 minutes
Cook: 30 minutes
Ingredients
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons neutral oil, divided
- 1/2 teaspoon fine salt
- 8 ounces fresh Mexican-style chorizo, casings removed
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 4 large eggs
- 2 scallions, thinly sliced
- 1 tablespoon chopped cilantro, optional
Method
- Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 5 minutes, then drain well and let them steam-dry for a few minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the potatoes in one layer, season with salt, and cook for 10 to 12 minutes, turning occasionally, until golden and tender. Transfer to a plate.
- Add the remaining oil and chorizo to the skillet. Break it up with a spoon and cook for 6 to 8 minutes, until browned and fully cooked through.
- Add the onion and bell pepper. Cook for 4 to 5 minutes until softened, then return the potatoes and toss gently.
- Make four shallow wells in the hash and crack an egg into each one. Cover the pan and cook over low heat until the whites are set and the yolks reach your preferred firmness.
- Finish with scallions and cilantro. Serve directly from the skillet.
Variations
Use a fully cooked plant-based chorizo-style sausage and follow its package directions. Replace the bell pepper with diced zucchini, adding it after the onion. Serve with salsa or warm tortillas.
Storage and reheating
Refrigerate leftover hash without the eggs in a covered container and use within 3 to 4 days. Reheat in a skillet until steaming, then cook fresh eggs to serve.
Pair this dish with the breakfast prep guide and grocery list for breakfast staples. Plan the brunch ingredients in the Lucru Home meal planner before inviting everyone over.
