Chorizo, Potato, & Pepper Hash

A hearty breakfast hash made of spicy chorizo, potatoes, and peppers and topped with a poached egg

We had a gloriously lazy Sunday filled with watching football and lounging in our PJs until late afternoon. We were out late the night before for a friend's birthday celebration and I knew that I wasn't going to be in the mood for leaving the house or making an elaborate breakfast at home. This hash was perfect: low maintenance and excellent for curing a hangover. If you plan ahead, all the vegetables can be prepped and chopped the night before for an even easier morning. This recipe can also easily double to serve a larger crowd without any extra work.


Related Recipes:
- Lobster Hash
- Chorizo Huevos Rancheros
- Bacon & Brussels Sprout Hash


Chorizo, Potato, & Pepper Hash:

• Place 1 lb. of Yukon gold potatoes in a pot of cold water, bring to a boil, and cook for 15 minutes, or until nearly cooked through.*
• Drain potatoes, cool slightly, and dice.
• Meanwhile, heat 1 tbsp. canola oil in a skillet and add in 2/3 lb. of chorizo sausage, casings removed.
• Break up the sausage with a wooden spoon and cook until fat has rendered and sausage is brown.
• Remove the sausage to a plate, leaving the fat in the pan.
• Add in 1 diced red onion, 1 diced bell pepper, 1 hatch chile,** and the potatoes. Season with salt.
• Cook for 8-10 minutes, or until vegetables are softened and starting to brown.
• Add in 1 minced clove of garlic and cook for another minute, then add the sausage back in and stir to combine.
• Stir in a handful of fresh cilantro, then divide onto plates.
• Top the hash with a poached egg and serve with salsa or hot sauce as desired.

Serves two-four

*You should still feel a little resistance when inserting a knife into the potatoes.

**Or any other medium-spicy chile.