Skillet Chorizo and Potato Breakfast Hash

This breakfast hash I made with the leftover chorizo from the previous night’s Chorizo and Potato Tacos With A Cilantro Slaw. I will admit, it was the first thing I thought about that morning. But, as most of you know, I tend to think about breakfast a lot. Hubby, however, didn’t seem to share my enthusiasm. He really isn’t a breakfast person, hence the picture showing only one serving. But of course you can double this to serve as many as you wish. Oh, and hubby might not have been excited as I was at having this for breakfast, but he did indeed have some later and declared it was really tasty.

The good thing about this dish, is that it’s all cooked in one skillet so clean up is easy. I used frozen dice potatoes because it takes less time to cook and when I’m hungry, I want breakfast done as soon as possible. Don’t you too? The potatoes cooked up nice and crisp on the outside but tender on the inside, then there’s all of that slightly spicy, slightly smoky chorizo sautéed with onions to create some drool worthy flavors. Then it’s all topped with an egg. But it’s not quite done because it’s then baked in the oven so the egg gets those nice, crispy edges, but still has that beautiful runny yolk that bathes everything in it’s velvety glory. *sigh* It was really hard not to eat it straight out of the skillet.

I must confess, as I do a lot on here, that I had some chopped cilantro all handy and ready to go over the top, but as you can see, I was so eager to dive into this that I completely forgot. I did however, remember after I started eating and added it later. I do recommend it because it does give everything a nice touch of added flavor.

Here’s what you need to make your own:

This makes 1 or 2 servings but can easily be doubled

*1 cup frozen diced potatoes; use more if this is for more servings

*1/2 small onion, chopped

*1 Tbs. canola oil

*3/4 cup chorizo precooked and chopped; I used the Colombian variety, but you can use any kind.

*salt and pepper to taste

*1 egg per person

*chopped cilantro (optional)

Preheat oven to 400°.

In a cast iron skillet add the canola oil and heat to medium high heat. When the skillet is hot add in the potatoes and the onions.

Cook stirring occasionally until the potatoes start to turn golden brown, about 5 minutes. Add in more canola oil if the skillet becomes too dry.

Add in the chorizo and cook for another 3 minutes or until the chorizo starts to brown, stirring occasionally.

Add salt and pepper to taste.

Crack an egg in the center of the skillet over the chorizo mixture. If using more than one egg, place them around with out touching.

Sprinkle a little salt and pepper over the eggs.

Bake uncovered for 10 minutes or until the whites are set but the yolks are still runny. Sprinkle with chopped cilantro if desired.

Serve and Enjoy!

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