Rarely do Rahul and I have time to enjoy breakfast together, so when we do, I try to make something with a little more effort than cutting up fruit. Skilled Chorizo Breakfast Hash is the result of having a few potatoes around, homemade chorizo in the freezer and plenty of cheese on hand.
I couldn’t wait to use my homemade chorizo in a prepared dish. Chorizo isn’t something that I cook often but now that I have four pounds of it in my freezer, I think I’ll find a way to use it.
Time is involved in this skillet hash. Potatoes always take longer than you think to cook and this recipe asks you to brown the chorizo, remove it from the pan, and then cook the potatoes. You can pre-bake the potatoes or boil them if you want to, but, I didn’t think of that right away. Oh well.
If I had a red bell pepper, jalapeno, can of green chilies, corn or avocado around, I would have added that. Had I planned for this to be something more than what it was, you would have more color and “wow” factor. Instead, this simply is what is. Or, what was.
If you don’t have homemade chorizo on hand, spend the extra money and get the fresh chorizo from your local butcher shop (or Fresh Market). Skip the stuff that you find in the grocery store next to your sausages and hot dogs. Trust me, it’s like $2.00 and it’s a nasty paste of seasonings with no real meal to be found. You’ll thank me later.
Skillet Chorizo Breakfast Hash
- 2 russet potatoes
- 2 tbsp olive oil
- Half a yellow onion, diced
- 3 garlic cloves, minced
- 1 pound homemade chorizo (or your favorite store/butcher brand)
- 1/8 tsp cayenne pepper
- 1/2 tsp Mexican oregano
- 2 tbsp chopped fresh cilantro
- 1/2 cup shredded mild cheddar
- Sriracha (optional)
- Peel the potatoes and finely dice them.
- Place them in a large bowl and fill it with water so the potatoes are submerged by 2 inches. Set aside for 30 minutes.
- In a cast iron skillet or a large skillet, heat the olive over medium high heat. Cook the onions for 3 minutes until soft.
- Add the garlic cloves and the chorizo and cook 5 minutes or until chorizo is hot and cooked through. Remove and set aside in a bowl with a lid of foil to keep warm.
- Add 2 more tablespoons of olive oil to the pan over medium high heat and add the diced potatoes, stirring occasionally.
- Stir in the seasonings and cook until all sides are browned and potatoes are soft, about ten minutes or a little more if you didn’t pre-cook them. Keep stirring so they don’t stick to the pan.
- Once the potatoes are cooked, add the chorizo back to the pan and stir. Top with chopped fresh cilantro, shredded cheese, and a little Sriracha, if you’re adventurous.