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!


Cheeseburger with Guacamole, a Fried Egg and Cilantro Mayo

This burger was more of my hubby’s idea. He doesn’t cook, but he can come up with some really tasty ideas for a meal. It’s a nice, juicy cheeseburger with guacamole, topped with a fried egg and a cilantro mayo. This is definitely a two napkin burger.

Here’s what you need:

Cilantro Mayo:

This was for 3 serving

*1/3 C. mayonnaise

*1 tsp lime juice

*1/2 tsp. hot sauce; or more to taste

*1 tsp. garlic powder; or to taste

*1/4 tsp. smoked paprika

*1/8 tsp white pepper

*1 1/2 TBS chopped cilantro


*1 large avocado or 2 small ones

*juice of 1 lime

*onion powder; to taste

*garlic powder; to taste

*1/2 tsp salt; or more to taste

*chopped cilantro (or dried); to taste

*1/2 small red onion, diced

*1 Roma tomato; chopped

For the Burger

*1 LB ground beef (preferably 80% lean and 20% fat ratio)

*1 TBS Worcestershire sauce ; or to taste

*2 tsp. garlic powder; or to taste

*2 tsp. onion powder; or to taste

*1 tsp. salt; or more to taste

*sliced cheese; I used Colby Monterey Jack blend

*1 egg per hamburger

*hamburger buns

For the cilantro mayo, make this at least 30 minutes before serving, this gives the flavors to come together. In a small bowl add mayo.

Then add rest of the ingredients for the cilantro mayo. Mix well.

Cover and refrigerate until ready to use.

For the guacamole, follow the recipe from here: Chorizo Cheese Burger with Guacamole, then mix in the onion and the tomato.

Place a piece plastic wrap onto the guacamole and covering the bowl. This will keep it from turning brown for a short amount of time; set aside.

In a large bowl, place ground beef and add Worcestershire sauce, onion and garlic powder, and salt.

lightly mix together, making sure not to over mix or beef will be tough.

Form in to patties making an indentation in the middle.

Heat a large cast iron skillet on medium high heat. When skillet is hot add the patties.

Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook for another 3 to 5 minutes.

Place cheese slices over the patties and cover the skillet.

Continue cooking for about 1 minute or until cheese melts. On a side note, yes, there is one patty that is not dressed for the party….you know there is always that one person who has to be different. Gotta love them any way.

Place patties on a platter and cover loosely with foil.

In the same skillet, drain off some of the fat and turn the heat down to medium. Crack eggs into the skillet, salt and pepper the eggs to taste. The eggs will cook fast. I like mine sunny side up (yolks facing up and not turned over while cooking), but if you prefer over easy, turn them over for a few seconds then remove from the skillet.

While eggs are cooking, toast the hamburger buns.

Place patties onto the bottom buns.

Spread the guacamole on top of the patties, then top with the fried egg.

Spread on desired amount of the cilantro mayo onto the top bun.

Place on top of the patties. Serve and enjoy!

French Toast Topped With Bacon and A Fried Egg

Like many of you I’ve been staying at home when I’m not working or when hubby and I are not going out on a supply run. So, needless to say, I’ve had a lot more time on my hands to cook, clean (no thrills there) and movie watch. Maybe I’ve got too much time, but lately I’ve found myself trying dishes that are a little out of the box. Hubby seems excited when I’ve described some of my thought out recipe plans. I haven’t seen the look of what-is-my-sweet-wife-thinking-she’s-gone-over-the-edge (I threw in the sweet, I thought angelic would be pushing it too much). Anyway, this was one breakfast dish I came up with while I was standing in the kitchen with a box of frozen French toast in my hands. Yes, I said frozen. Nothing wrong with frozen when you are craving something fast for breakfast. Now where was I? Oh yes, frozen box in my hands….. hubby was craving eggs as well and of course, if you are having eggs, you’ve got to have bacon right? But what if you put them all together?

I’m sure some of you out there that are reading this…. and I hope some of you are reading this (please)…. are thinking, that’s not new. It’s been done before, where’ve you been? Ok, so it was new to me and hubby. I have to say it was really good. The saltiness of the bacon with the sweet taste of the French toast and syrup, and then the fried egg mixing and mingling with it all….. delicious!

Ok, so I’m sure by now you are thinking come on, get on with the recipe! It’s really pretty straightforward and so easy. Here’s what you need:

*french toast; frozen or homemade


*1 to 2 Tbs oil for frying the eggs


*salt and pepper; to taste

* butter; to taste


Follow the cooking directions on the box of French toast. While toast is cooking, fry up the bacon, drain on paper towels; set aside.

In a non stick skillet, heat pan to medium high and add oil. Crack eggs in to the pan. Fry until whites are done and crispy on the edges, but yolks are still runny. Salt and pepper eggs to taste.

Place French toast on a plate. Spread with butter and add desired amount of syrup. Place 2 pieces of bacon on the French toast and top with the egg.

Breakfast Chicken Hash Topped with a Fried Egg

I Woke up craving potatoes and eggs for breakfast….. but I do that a lot because, well, I love potatoes and eggs for breakfast. I had some leftover chicken from the Chicken tacos that I made a few nights before, so why not make a chicken hash I said……Dont you talk to yourself too while plundering through the fridge early in the morning?

This was made as a single serving. The amount of ingredients will vary according to how many you are preparing this for.

Here’s what you’ll need:

*1/4 or more small onion, chopped

*chopped chicken or any other protein you prefer… but then this would not be called chicken hash, but hey, we aren’t that picky and call it what you like.

* 3/4 C. frozen diced potatoes (you can use fresh, I had these in the freezer because it was faster to cook)


*salt and pepper to tast

In a medium skillet heat 2Tbs of oil over medium high heat. Add onions and sauté until tender.

Add potatoes and continue to cook until potatoes are crisp, stirring frequently.

While potatoes are cooking, in a separate skillet add a small amount of oil and heat on medium high heat. Add egg and fry until whites are done but the yolk is still runny.

Add the chicken in the skillet with the potatoes, stir and cook until heated thru, add salt and pepper to taste.

Place potato mixture on to a plate and top with fried egg.

Then proceed to cut open egg and savor all the yolky goodness with the chicken hash.