CHORIZO BREAKFAST HASH

chorizo is the famous person of the display here and its constructed in herbs and spices are enough to season almost the entirety else within the dish, so i don’t propose skipping it. numerous humans have referred to in my different chorizo based totally recipes that shop-sold soyrizo works genuinely nicely, or right here’s a recipe for making soy “chorizo” at domestic.

you’ll want to use some sort of non-stick pan for this, whether or not or not it's solid iron or teflon, because starchy potatoes like to paste. even with a non-stick floor, you need oil to get that fine crispy texture, so don’t be shy. this is hash. that’s simply the manner it's miles! :)

an egg with a runny yolk makes the proper accomplice for this chorizo breakfast hash because the yolk acts form of like a creamy sauce. i additionally delivered a dollop of sour cream and a pair spoonfuls of salsa. cheese might also be top notch. basically, whatever that could be desirable on a taco could also be first rate in this chorizo breakfast hash!

INGREDIENTS

• 1 lb baby red potatoes 


• 2 Tbsp cooking oil 


• 1/2 lb Mexican chorizo 


• 1 yellow onion 


• 1 green bell pepper 


• Pinch of salt and pepper 


• 1/2 tsp chili powder 


• 3 green onions, sliced 


• 4 large eggs, fried (optional) 


• 4 Tbsp sour cream (optional) 


• 4 Tbsp salsa 

INSTRUCTIONS

1. Wash the potatoes well, then place them 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. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they'll fall apart when pierced (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 over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it's in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it's brown, crispy, and cooked through (about 5-7 minutes). 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). The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. 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 another pinch of salt and pepper, and a 1/2 tsp of chili powder. 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.

Based On The Recipe From : https://www.budgetbytes.com/chorizo-breakfast-hash/?utm_content=buffer36327&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer