Chorizo breakfast hash: just the name alone conjures up images of a sizzling skillet filled with savory goodness, doesn’t it? I don’t know about you, but the thought of a vibrant, flavorful hash is enough to get me out of bed on even the sleepiest of mornings. This isn’t just any breakfast; it’s an experience, a fiesta for your taste buds that will leave you feeling energized and ready to tackle the day.
While the exact origins of breakfast hash are a bit murky, the concept of combining leftover meats and vegetables into a hearty morning meal has been around for centuries. Think of it as the ultimate culinary recycling project, transforming humble ingredients into something truly special. In many cultures, similar dishes represent resourcefulness and a celebration of simple, wholesome food. And let’s be honest, who doesn’t love a dish that minimizes food waste?
But what makes this chorizo breakfast hash so irresistible? It’s the perfect combination of textures the crispy potatoes, the slightly spicy chorizo, the tender vegetables, and the creamy, runny yolk of a perfectly fried egg on top. The smoky, rich flavor of the chorizo infuses every bite, creating a symphony of tastes that will have you coming back for more. Plus, it’s incredibly versatile! You can customize it with your favorite vegetables, adjust the spice level to your liking, and even add a dollop of sour cream or a sprinkle of cheese for extra indulgence. It’s quick, easy, and satisfying everything you could want in a breakfast (or brunch!) dish.
Ingredients:
- 1 pound chorizo sausage, removed from casings
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 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)
Preparing the Chorizo and Vegetables
- First, let’s get the chorizo cooking. In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chorizo sausage, breaking it up with a spoon as it cooks. Cook until the chorizo is browned and cooked through, about 8-10 minutes. Be sure to stir frequently to prevent burning and ensure even cooking.
- Once the chorizo is cooked, remove it from the skillet with a slotted spoon and set it aside in a bowl. Leave the rendered chorizo fat in the skillet this will add amazing flavor to the vegetables! If there’s an excessive amount of fat (more than 2 tablespoons), you can drain off some of it, but don’t discard it all.
- Now, it’s time to cook the vegetables. Add the remaining 1 tablespoon of olive oil to the skillet (if needed). Add the diced sweet potato, red bell pepper, yellow bell pepper, and onion to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly browned, about 10-12 minutes. If the vegetables start to stick to the pan, add a splash of water or chicken broth to deglaze the pan and scrape up any browned bits from the bottom this will add even more flavor!
- Add the minced garlic and jalapeño (if using) to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Season the vegetables. Stir in the smoked paprika, cumin, and dried oregano. Season with salt and freshly ground black pepper to taste. Remember that the chorizo is already seasoned, so start with a small amount of salt and adjust as needed.
- Return the cooked chorizo to the skillet with the vegetables and stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld together.
Cooking the Eggs
- Create wells for the eggs. Using a spoon, make four small wells in the chorizo and vegetable mixture. These wells will hold the eggs as they cook.
- Crack the eggs. Carefully crack one egg into each well.
- Cook the eggs to your liking. Reduce the heat to medium-low, cover the skillet, and cook until the eggs are cooked to your desired doneness. For runny yolks, cook for about 3-5 minutes. For firmer yolks, cook for 5-7 minutes. Keep an eye on them to prevent overcooking. You can also cook the eggs separately in a different pan if you prefer.
Serving the Chorizo Breakfast Hash
- Garnish and serve immediately. Once the eggs are cooked, remove the skillet from the heat. Garnish the chorizo breakfast hash with fresh chopped cilantro.
- Serve hot. Serve the chorizo breakfast hash immediately. You can serve it directly from the skillet or portion it out onto individual plates.
- Add your favorite toppings. Offer hot sauce on the side for those who like a little extra heat. Other great toppings include avocado slices, sour cream, or a dollop of Greek yogurt.
Tips and Variations
- Spice it up! If you like your breakfast hash extra spicy, add more jalapeño or a pinch of cayenne pepper to the vegetable mixture.
- Add more vegetables. Feel free to add other vegetables to the hash, such as diced potatoes, zucchini, or mushrooms.
- Make it vegetarian. For a vegetarian version, substitute the chorizo with plant-based chorizo or black beans.
- Use different types of sausage. If you don’t have chorizo, you can use other types of sausage, such as Italian sausage or breakfast sausage.
- Add cheese. Sprinkle shredded cheese, such as cheddar, Monterey Jack, or pepper jack, over the hash during the last few minutes of cooking.
- Make it ahead of time. You can prepare the chorizo and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the mixture and cook the eggs.
- Serve with tortillas. Serve the chorizo breakfast hash with warm tortillas for a delicious breakfast taco.
- Add a squeeze of lime. A squeeze of fresh lime juice adds a bright and zesty flavor to the hash.
- Use different herbs. Experiment with different herbs, such as parsley, chives, or thyme.
- Don’t overcrowd the pan. When cooking the vegetables, make sure not to overcrowd the pan. If the pan is too crowded, the vegetables will steam instead of brown. Cook the vegetables in batches if necessary.
Storing Leftovers
If you have any leftover chorizo breakfast hash, store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through. The eggs may become slightly rubbery when reheated, but the hash will still be delicious.
Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Fat: 30-40g
- Saturated Fat: 10-15g
- Cholesterol: 200-250mg
- Sodium: 800-1000mg
- Carbohydrates: 20-30g
- Fiber: 5-7g
- Sugar: 5-8g
- Protein: 20-25g
Why This Recipe Works
This chorizo breakfast hash is a winner because it’s packed with flavor, easy to make, and incredibly versatile. The combination of spicy chorizo, sweet potatoes, and colorful bell peppers creates a delicious and satisfying meal that’s perfect for breakfast, brunch, or even dinner. The rendered chorizo fat adds a depth of flavor that you just can’t get any other way, and the perfectly cooked eggs provide a creamy and rich element that ties everything together. Plus, the recipe is easily customizable to suit your own tastes and preferences. Whether you like it spicy, cheesy, or loaded with extra vegetables, this chorizo breakfast hash is sure to become a new favorite!
Serving Suggestions
This chorizo breakfast hash is delicious on its own, but it’s also great served with a variety of sides and toppings. Here are a few ideas:
- Avocado toast: Spread mashed avocado on toasted bread and top with a spoonful of the chorizo breakfast hash.
- Breakfast burrito: Wrap the hash in a warm tortilla with scrambled eggs, cheese, and your favorite salsa.
- Huevos rancheros: Top the hash with fried eggs, salsa ranchera, and crumbled queso fresco.
- Side of fruit: Serve the hash with a side of fresh fruit, such as berries, melon, or grapefruit.
- Toast or biscuits: Serve the hash with a side of toast or biscuits for soaking up the delicious sauce.
Equipment You’ll Need
- Large skillet or cast-iron pan
- Cutting board
- Chef’s knife
- Spoon
- Slotted spoon
- Measuring spoons
Ingredient Substitutions
Sometimes you might not have all the ingredients on hand. Here are some substitutions you can make:
- Chorizo: Substitute with Italian sausage, breakfast sausage, or plant-based chorizo.
- Sweet potato: Substitute with regular potatoes, Yukon gold potatoes, or butternut squash.
- Bell peppers: Substitute with other types of peppers, such as poblano peppers or Anaheim peppers.
- Onion: Substitute with shallots or leeks.
- Garlic: Substitute with garlic powder
Conclusion:
This chorizo breakfast hash is more than just a meal; it’s a flavor explosion waiting to happen in your kitchen! Seriously, if you’re looking for a way to kickstart your day with something truly satisfying and packed with personality, this is it. The combination of spicy chorizo, tender potatoes, vibrant peppers, and perfectly cooked eggs is simply irresistible. It’s the kind of dish that makes you want to linger over breakfast, savoring every single bite.
But why is this recipe a must-try? Well, beyond the incredible taste, it’s also incredibly versatile and adaptable to your preferences. Need a quick weeknight dinner? This hash works wonders! Want to impress your brunch guests? Look no further! It’s a crowd-pleaser that’s surprisingly easy to make, even for beginner cooks. Plus, it’s a fantastic way to use up any leftover veggies you have lurking in your fridge.
Speaking of versatility, let’s talk serving suggestions and variations. For a truly decadent experience, top your hash with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. A drizzle of hot sauce is always a welcome addition for those who like a little extra heat. If you’re feeling adventurous, try adding some black beans or corn for a Southwestern twist. You could even swap out the potatoes for sweet potatoes for a slightly sweeter and healthier option.
And don’t forget the eggs! While I love a perfectly fried egg with a runny yolk, you can also scramble them or even make a frittata using the hash as a base. The possibilities are truly endless! Consider adding some crumbled feta cheese for a salty, tangy contrast, or a sprinkle of smoked paprika for a deeper, richer flavor.
Serving Suggestions:
- Top with sour cream, Greek yogurt, or avocado.
- Add a drizzle of your favorite hot sauce.
- Serve with a side of toast or tortillas.
Variations:
- Substitute sweet potatoes for regular potatoes.
- Add black beans or corn for a Southwestern flavor.
- Use different types of sausage, such as Italian sausage or andouille sausage.
- Incorporate other vegetables like zucchini, mushrooms, or spinach.
I’m genuinely excited for you to try this recipe. I know you’ll love the bold flavors and the satisfying textures. It’s a dish that’s sure to become a staple in your household, just like it has in mine.
So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to create some culinary magic. I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own!
Once you’ve had a chance to whip up this amazing chorizo breakfast hash, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below! I can’t wait to see what delicious creations you come up with. Happy cooking! I am confident that this recipe will become a regular part of your breakfast or brunch rotation. Enjoy!
Chorizo Breakfast Hash: The Ultimate Recipe for a Delicious Morning
Spicy chorizo breakfast hash with sweet potatoes, bell peppers, and eggs. Flavorful and customizable for breakfast, brunch, or dinner!
Ingredients
- 1 pound chorizo sausage, removed from casings
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 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)
Instructions
- Cook the Chorizo: In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chorizo sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 8-10 minutes, stirring frequently.
- Remove Chorizo: Remove the cooked chorizo from the skillet with a slotted spoon and set aside in a bowl. Leave the rendered chorizo fat in the skillet. Drain off excess fat if there’s more than 2 tablespoons.
- Cook Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet (if needed). Add the diced sweet potato, red bell pepper, yellow bell pepper, and onion. Cook, stirring occasionally, until tender and slightly browned, about 10-12 minutes. Deglaze the pan with a splash of water or chicken broth if vegetables stick.
- Add Garlic and Jalapeño: Add the minced garlic and jalapeño (if using) to the skillet and cook for another minute, until fragrant.
- Season Vegetables: Stir in the smoked paprika, cumin, and dried oregano. Season with salt and freshly ground black pepper to taste.
- Combine Chorizo and Vegetables: Return the cooked chorizo to the skillet with the vegetables and stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Create Wells for Eggs: Using a spoon, make four small wells in the chorizo and vegetable mixture.
- Crack Eggs: Carefully crack one egg into each well.
- Cook Eggs: Reduce the heat to medium-low, cover the skillet, and cook until the eggs are cooked to your desired doneness. For runny yolks, cook for about 3-5 minutes. For firmer yolks, cook for 5-7 minutes.
- Garnish and Serve: Remove the skillet from the heat. Garnish with fresh chopped cilantro. Serve hot, directly from the skillet or on individual plates. Offer hot sauce on the side.
Notes
- Spice it up! Add more jalapeño or a pinch of cayenne pepper.
- Add more vegetables: Diced potatoes, zucchini, or mushrooms work well.
- Vegetarian: Substitute chorizo with plant-based chorizo or black beans.
- Different Sausage: Use Italian sausage or breakfast sausage.
- Add Cheese: Sprinkle shredded cheese over the hash during the last few minutes of cooking.
- Make Ahead: Prepare the chorizo and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days.
- Serve with Tortillas: Serve with warm tortillas for breakfast tacos.
- Lime Juice: A squeeze of fresh lime juice adds a bright flavor.
- Different Herbs: Experiment with parsley, chives, or thyme.
- Don’t Overcrowd: Cook vegetables in batches if necessary.