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.