Chorizo Hash
User Reviews
5
Chorizo Hash
Description
This recipe starts by boiling cubed Yukon gold potatoes until just tender, then draining and setting aside. Bacon is cooked until crisp, providing rendered fat and a smoky crunch. Ground chorizo, with casing removed, is browned along with onions until fully cooked. The potatoes are browned in the reserved fat with garlic and a warming seasoning mix of ground coriander, cumin, and smoked paprika to develop flavor and texture without excessive stirring, allowing a crisp crust to form.
Once browned, the chorizo mixture is stirred back in. Eggs are lightly scrambled separately until barely cooked and shiny, then layered over the hash. Shredded cheddar cheese tops the eggs. The dish is transferred to the oven briefly to melt the cheese and let the eggs finish cooking without drying out.
This dish can be served with corn tortillas and a variety of toppings such as sour cream, diced tomatoes, green onions, jalapeños, and salsa for added flavor and texture. Bacon adds smoky contrast, and the choice of spicy or sweet chorizo customizes the heat level.
Frozen hash browns or leftover cooked potatoes can replace boiled potatoes for convenience. Removing chorizo casing is important for even cooking and mixing.
Ingredients
- 2 pounds potato ½ inch pieces, Yukon gold variety
- 1 pound chorizo ground
- 4 lices Bacon sliced
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ¾ teaspoon smoked paprika
- 6 egg whisked
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F.
- Place the potatoes in a large pot with 6 cups of water, bring to a boil and cook for 6-8 minutes or until they are fork tender. Drain them and set aside.
- While potatoes are cooking, heat a large skillet over medium heat. Cook the bacon until crisp. Remove and set aside.
- Remove the casing from the chorizo and add it to the bacon fat along with the onion. Cook until no pink remains, about 8 minutes. Remove from the pan and set aside leaving the fat in the pan.
- Turn the heat up to medium high and add the potatoes, seasonings, and garlic to the pan. Cook until browned without stirring too much so the potatoes can form a crust. Stir in the meat.
- While potatoes are browning, lightly scramble the eggs in a small pan over medium heat. Eggs should be slightly undercooked and shiny. Place on top of the hash and sprinkle cheese on top.
- Place in the oven and heat until cheese is melted and heat through, about 5 minutes.
Notes
- Choose spicy or sweet chorizo to match your preferred heat level.
- Remove casing from chorizo before cooking to allow even crumbling.
- Bacon adds smoky crispness to the dish.
- Potatoes can be swapped with leftover boiled potatoes or frozen hash browns to save prep time.
- Toppings like corn tortillas, sour cream, diced tomatoes, jalapeño, shredded cabbage, guacamole, salsa, cheese, or cilantro complement the hash well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451 | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 1400mg | 58% |
| Potassium | 792mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 46mg | 51% |
| Calcium | 206mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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