Mexican Chorizo Hash

Every so often I make a dish that Kurt labels as “The Bomb”. This is one of those dishes. Inspired by our love for Mexican cuisine and an upcoming vacation this chorizo hash surely hit the spot. I have been on a hash kick lately. I am also enjoying making super simple one pot dinners.

When we were on vacation in Cancun I was in love with the poblano onion sauté that was served at the brunch buffet. It was wonderfully spicy and delicious. The poblano peppers in Mexico must be very different than the ones we get in the States, because there was an insane amount of heat to them. So if you’re not a huge fan of spicy food, no worries, this dish is not spicy but more on the smoky side. However, if you are a spicy food freak like Kurt and I then feel free to add red pepper flakes as well as douse it with Cholula.

Mexican Chorizo Hash

We even took some with us for lunch the next day. I have to tell you, this is a great leftover dish. If you can’t get fresh chorizo then use the smoked variety, just cook it a lot less.

Mexican Chorizo Hash

Mexican Chorizo Hash

Anyone notice how different the food is in Cancun vs Los Cabos?

Kathy Sig 2

Mexican Chorizo Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 poblano pepper, seeds removed, chopped
  • 3 garlic cloves
  • 6 yukon gold potatoes, peeled and cubed
  • 4 fresh chorizo links, casings removed
  • 1 small onion, chopped
  • 4 eggs
  • salt and pepper to taste
  • fresh cilantro, for garnish
  • 3 tbsp olive oil
Instructions
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat. I prefer using a cast iron skillet for this recipe.
  2. Add chorizo and cook about 10 minutes breaking up the meat into smaller pieces. Stir in poblano, onion and garlic. Saute until the vegetables are softened, 5 minutes. Remove to a bowl and set aside.
  3. To the same skillet add the rest of the olive oil and potatoes. Season with salt. Allow the potatoes to cook thoroughly until crispy around the edges.
  4. Return the chorizo mixture to the potatoes, season with salt and pepper to taste.
  5. Make four egg size spaces in the potatoes. Crack an egg into each one, cover and cook until the eggs are done.
  6. Sprinkle with cilantro. Enjoy.
Be Sociable, Share!
Share

Comments

    • says

      Hi Natalie. :) I think it depends on the type of the chorizo too. I used to think all chorizo was spicy but apparently that’s not so. The one I used in this recipe was not spicy at all. And yes I am beyond excited for our trip. We are both overworked and tired.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge