Chorizo Breakfast Hash: The Ultimate Recipe for a Delicious Morning

Chorizo breakfast hash: Just the name conjures up images of a sizzling skillet, bursting with vibrant colors and even more vibrant flavors, doesn’t it? Forget your boring bowl of cereal; this hearty and satisfying dish is about to revolutionize your mornings! I’m going to show you how to make a breakfast that’s not only incredibly delicious but also surprisingly easy to whip up, even on those hectic weekday mornings.

While the exact origins of breakfast hash are a bit murky, the concept of combining leftover meats and vegetables into a single, satisfying meal has been around for centuries. Think of it as a culinary blank canvas, ready to be painted with your favorite ingredients. In this version, we’re taking inspiration from Spanish and Mexican cuisine, infusing the classic hash with the smoky, spicy goodness of chorizo.

What’s not to love about chorizo breakfast hash? The combination of crispy potatoes, savory chorizo, and perfectly cooked eggs is simply irresistible. The textures are fantastic – the soft potatoes, the slightly chewy chorizo, and the runny yolk all come together in perfect harmony. Plus, it’s a one-pan wonder, which means fewer dishes to wash! Whether you’re looking for a weekend brunch showstopper or a quick and easy weekday breakfast, this recipe is guaranteed to become a new favorite.

this Recipe

Ingredients:

• 1 pound chorizo sausage, removed from casings
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 4 large eggs
• Fresh cilantro, chopped, for garnish
• Hot sauce, for serving (optional)
• Avocado, sliced, for serving (optional)

Preparing the Chorizo and Vegetables:

1. First, let’s get the chorizo cooking. In a large skillet or cast-iron pan over medium-high heat, crumble the chorizo sausage. Cook, stirring occasionally, until the chorizo is browned and cooked through. This usually takes about 8-10 minutes. Make sure to break up any large clumps of chorizo as it cooks.
2. Once the chorizo is cooked, use a slotted spoon to remove it from the skillet and set it aside in a bowl. Leave the rendered chorizo fat in the pan – this is where all the flavor is! If there’s an excessive amount of fat (more than 2 tablespoons), you can drain some off, but don’t get rid of it all!
3. Now, add the olive oil to the skillet with the chorizo fat. Heat the oil over medium heat. Add the diced sweet potato, red bell pepper, yellow bell pepper, and onion to the skillet.
4. Cook the vegetables, stirring occasionally, until they are tender and slightly browned. This usually takes about 12-15 minutes. You want the sweet potatoes to be easily pierced with a fork. If the vegetables start to stick to the pan, add a tablespoon or two of water to deglaze the pan and scrape up any browned bits – those bits are flavor gold!
5. Once the vegetables are tender, add the minced garlic and jalapeño (if using) to the skillet. Cook for another minute or two, until the garlic is fragrant. Be careful not to burn the garlic!
6. Return the cooked chorizo to the skillet with the vegetables. Stir everything together to combine.
7. Season the mixture with smoked paprika, cumin, dried oregano, salt, and freshly ground black pepper. Adjust the seasonings to your liking. I usually start with ½ teaspoon of salt and ¼ teaspoon of black pepper, then taste and add more as needed.

Cooking the Eggs:

1. Time for the eggs! There are a couple of ways you can cook the eggs for this hash. You can either fry them separately or cook them directly in the hash. I prefer cooking them in the hash for a more rustic presentation.
2. Option 1: Cooking Eggs in the Hash: Use a spoon to create four wells in the chorizo and vegetable mixture. Crack an egg into each well.
3. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. The cooking time will depend on how runny you like your yolks. If you prefer your yolks more cooked, you can cook them for a longer time.
4. Option 2: Frying Eggs Separately: While the hash is simmering, heat a separate skillet over medium heat. Add a little bit of oil or butter to the skillet.
5. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 3-5 minutes.

Assembling and Serving:

1. Almost there! If you cooked the eggs in the hash, carefully remove the skillet from the heat. If you fried the eggs separately, gently slide them onto the hash.
2. Garnish the chorizo breakfast hash with fresh cilantro.
3. Serve immediately. I love to serve this with a side of hot sauce and sliced avocado for extra flavor and creaminess.
4. Enjoy! This chorizo breakfast hash is perfect for a weekend brunch or a hearty breakfast any day of the week. It’s also great for meal prepping – you can make a big batch and store it in the refrigerator for up to 3 days. Just reheat it in the microwave or in a skillet before serving.

Tips and Variations:

• Spice it up: If you like your hash extra spicy, add more jalapeño or a pinch of cayenne pepper to the mixture.
• Add more vegetables: Feel free to add other vegetables to the hash, such as zucchini, mushrooms, or spinach.
• Use different sausage: If you don’t have chorizo, you can use other types of sausage, such as Italian sausage or breakfast sausage.
• Make it vegetarian: For a vegetarian version, use plant-based chorizo or omit the chorizo altogether and add more vegetables.
• Top it with cheese: Sprinkle some shredded cheese, such as cheddar or Monterey Jack, over the hash before serving.
• Serve with tortillas: Serve the hash with warm tortillas for a delicious breakfast taco.
• Add a dollop of sour cream or Greek yogurt: This adds a nice tang and creaminess to the dish.
• Make it ahead: You can prepare the chorizo and vegetable mixture ahead of time and store it in the refrigerator. When you’re ready to serve, simply reheat the mixture and cook the eggs.

Storage Instructions:

Store leftover chorizo breakfast hash in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through. If you cooked the eggs in the hash, they may become slightly overcooked when reheated.

Nutritional Information (approximate, per serving):

Calories: 450-550

Protein: 25-35g

Fat: 30-40g

Carbohydrates: 20-30g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Conclusion:

This isn’t just another breakfast recipe; it’s a flavor explosion waiting to happen! The vibrant combination of spicy chorizo, hearty potatoes, and perfectly cooked eggs makes this chorizo breakfast hash an absolute must-try. It’s the kind of dish that will wake up your taste buds and leave you feeling satisfied and energized for the day ahead. Trust me, once you try it, you’ll be adding it to your regular breakfast rotation.

But the beauty of this recipe lies not only in its deliciousness but also in its versatility. Feel free to experiment with different variations to suit your own preferences. For a vegetarian twist, you could easily substitute the chorizo with plant-based chorizo or even add some black beans and corn for a Southwestern flair. If you’re feeling adventurous, try adding a splash of hot sauce or a sprinkle of smoked paprika for an extra kick.

Serving suggestions are endless! This chorizo breakfast hash is fantastic on its own, but it also pairs perfectly with a side of creamy avocado, a dollop of sour cream, or a sprinkle of fresh cilantro. You could even serve it with warm tortillas for a breakfast taco feast! For a more substantial meal, consider adding some sautéed onions and peppers to the hash. And if you have any leftovers (though I doubt you will!), they’re delicious reheated for lunch or dinner.

Don’t be intimidated by the ingredient list or the cooking process. This recipe is surprisingly simple to make, even for beginner cooks. The key is to have all your ingredients prepped and ready to go before you start cooking. This will ensure that everything cooks evenly and that you don’t overcook any of the ingredients. And remember, cooking is all about experimentation, so don’t be afraid to adjust the recipe to your own liking.

Ready to elevate your breakfast game?

I truly believe that this chorizo breakfast hash is a game-changer. It’s a delicious, satisfying, and versatile dish that’s perfect for any occasion. Whether you’re looking for a quick and easy weekday breakfast or a show-stopping brunch dish for a weekend gathering, this recipe is sure to impress.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to create a breakfast masterpiece. I’m confident that you’ll love this recipe as much as I do.

I can’t wait to hear about your experience!

Once you’ve tried this chorizo breakfast hash, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve it with? What did your family and friends think? I’m always eager to hear your feedback and learn from your experiences. Happy cooking! And remember, breakfast is the most important meal of the day, so make it count with this incredible recipe. Enjoy!