“Simple Chorizo Potato Breakfast Hash”

Chicago is in the deep freeze so I imagine many of us will be staying warm indoors this weekend. Treat yourself and family to an easy homemade breakfast they will love. My Simple Chorizo Potato Breakfast Hash is a winner in my book and topped with eggs makes an outstanding breakfast for all. Hearty, full of flavor and kid approved even with a little spiciness.

Simple Chorizo Potato Breakfast Hash

Start the recipe by browning Mexican chorizo not to be confused with dry Spanish chorizo. Mexican is like cooking ground beef. Chorizo contains quite a bit of fat which happens to be where all the flavor is. Some brands have more fat than others. If you have a market that makes their own chorizo purchase it instead of pre-packaged. You’ll find fresh made tastes better and will have less fat.

Simple Chorizo Potato Breakfast Hash

Once chorizo is cooked, remove from skillet for later. In same skillet, add more oil if necessary with potatoes, onion, green pepper, paprika, salt and pepper. Spread potatoes evenly in skillet and cover. Cook for 18 to 20 minutes to brown nicely. turn potatoes and cover to continue cooking until potatoes are brown, and onion and green pepper are soft.

Simple Chorizo Potato Breakfast Hash

I like to keep the hash warm while the eggs are cooked. Since this dish calls for eggs, I like the yolk to be soft so when you cut into the eggs the yolk runs. Delicious! The eggs are optional but I highly recommend serving them with the hash.

If you’ve never used Simple Potatoes, they come recommended because it speeds up the prep. The brand has hash browns and Southwest flavors among others. So grab a skillet and use what you already have in your refrigerator to make breakfast hash. I think this meal will become a breakfast favorite not to mention ‘Breakfast For Dinner’. Have a great weekend!

 

Simple Chorizo Potato Breakfast Hash

1 1/2 pounds fresh ground Mexican chorizo

1 package (1 lb. 4 oz.) Simply Potato diced potatoes

1 T. vegetable oil

1 medium yellow onion, diced

1 green pepper, diced

1 t. paprika

1 t. each salt and black pepper

8 large eggs, for serving

Chopped parsley or cilantro, optional

 

Heat a 12-inch skillet over medium-high heat and add in chorizo. Fry chorizo and 10 minutes until crispy and browned. Break up any large pieces while frying. Remove chorizo with a slotted spoon to a plate and set aside, leaving fat from chorizo in skillet.

Using same skillet with fat, add 1 T. oil and diced potatoes, onion, green pepper, paprika, salt and pepper. Stir to combine, cover, reduce heat to medium and cook for 18 to 20 minutes. Turn potatoes to brown other sides while onion and peppers soften. Total cooking time will be about 30 to 35 minutes.

Add chorizo back into skillet and cook to heat through. Cook eggs as desired and top each serving with eggs. Garnish with parsley or cilantro.

Makes about 4 to 6 servings.