Easy Chorizo Breakfast Hash Recipe

Chorizo is the star of the show in an easy breakfast hash. Three Sisters Chorizo Links are dry-cured with natural herbs and spices like cayenne, paprika, garlic, and oregano that are enough to season almost everything else in the dish. 
CHORIZO BREAKFAST HASH INGREDIENTS
  • 1 lb baby red potatoes
  • 2 Tbsp cooking oil
  • 6oz Spanish Chorizo Sausage Link
  • 1 yellow onion
  • 1 green bell pepper 
  • Pinch of salt and pepper 
  • 3 green onions, sliced 
  • 4 large eggs, fried (optional) 
  • 4 Tbsp sour cream (optional) 
  • 4 Tbsp salsa 

INSTRUCTIONS FOR CHORIZO BREAKFAST HASH RECIPE

  1. Wash and place potatoes in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
  2. While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet on medium, (optional) add a tablespoon of cooking oil. Chop and add the chorizo. Cook the chorizo, until it's darkened and crispy. Our chorizo is safe to eat without cooking because of the dry-cured process, but cooking can caramelize the spices and natural sugars in chorizo. Use a slotted spoon to remove the cooked chorizo to a clean bowl.
  3. While the chorizo is cooking, finely dice the bell pepper and onion. After removing the chorizo from the skillet, add the diced bell pepper and onion to the remaining fat and oil in the skillet, along with a pinch of salt and pepper. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the chorizo.
  4. While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with a pinch of salt and pepper. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.
  5. Finally, add the chorizo, bell pepper, and onion back to the skillet and stir to combine. Top with sliced green onion. Divide the hash between four plates, add a fried egg, and top with a dollop of sour cream and salsa.
Serve and enjoy!
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