I love breakfast brunch on weekends! Due my body’s inability to function during regular breakfast hours…I don’t really have much of a choice. Seriously, who wakes up at 7:00AM by choice?
My Sunday meals are usually shadows of what I ate during the week. Leftovers are spliced together in the hopes of creating something edible. Not blog worthy. Just…edible. But something magical happened this particular Sunday. As I opened the fridge, two pounds of Mexican chorizo greeted me with “Buenos dias! Soy delicioso!” Until now, I am not sure if I heard that because I was hungry or sleep deprived. The reason doesn’t matter…for this chorizo hash is the second best leftover recipe I made in a long time. The first will be up this Wednesday.
The first time I had chorizo was here. I took an American classic and incorporated chorizo in as a gateway, today I am doing the same. I am still so surprised at the amount of people that never tried chorizo before. Why? Just why?
Hash is crumbled meat, potatoes and spices. If you use chorizo, you don’t have to worry about the spices part. Chorizo is incredibly flavorful and will be more than enough to flavor the potatoes. So yes, this recipe is basically meat and potatoes. The eggs, cheese and cilantro lime crema adds more textures, temperatures and flavors but ultimately this dish is delicious with just the chorizo and potatoes. Ok, a moment of complete honesty, the “extras” are for Instagram (Egg yolk = Likes) but I still highly recommend that you include it in yours.
This recipe is pretty straight forward but to those that have never had chorizo or hash, 1) I am sorry and 2) here is what you can expect
- Smokey, crumbly, spicy bites of pork,
- Crispy cubes of potatoes,
- Slight sweetness from the sauteed onions,
- Creaminess from the fried egg,
- Refreshing herb packed crema,
- and the undying love of whoever you made this for.
- 12 oz Mexican Chorizo
- 6 oz Yellow Onion Chopped
- 16 oz Russet Potatoes Washed, peeled and cubed.
- 1/2 tsp Smoked Paprika Plus more for garnish
- 2 Large Eggs
- 3 tbsp Butter
- Salted Water
- 2 tbsp Olive Oil Seperated
- 1-2 tbsp Cotija Cheese Garnish
- 6 oz Sour Cream
- 3 tbsp Cilantro Chopped, plus more for garnish
- Fresh Lime Juice From 1/2 Lime
- Kosher Salt To taste
- Blend the sour cream, cilantro, lime juice and salt together in a food processor until smooth. Set aside for later.
- In a pot, cover the potatoes with an inch of cold water. Bring the potatoes to a boil. Add in 1-2 tbsp of salt and let them boil for 3-4 minutes. They should be slightly tender but not falling apart.
- Drain the potatoes before frying.
- In a non stick pan, add in a tbsp of butter over medium heat. Fry the egg for 2-3 minutes until the whites have set. Lightly season with salt. Set aside for later.
- In a pan over medium heat, add in olive oil and chopped onions. Saute for 1 minutes if you want to keep the crunch or 2 minutes if you want them to melt in your mouth. After 1 or 2 minutes, add in the chorizo.
- Fry the onion and chorizo until it has browned all the way (about 3-4 minutes).
- Remove the Onion and chorizo from the pan and then add in 1 tbsp of olive oil and 2 tbsp of butter.
- When the butter has melted, add in the potatoes, sprinkle in the smoked paprika and fry until the sides are crispy (about three minutes). Try not to keep mixing it, let the edges brown before you toss them around.
- Finally, mix the onion and chorizo back in, check for seasoning, then serve with the eggs and crema.
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