Smoky Chorizo Hash with Fried Eggs

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I am convinced that one of the perfect foods is a potato hash with some delicious mix-ins. You might recall the asparagus and bacon hash we made a while ago, but I must say that this hash better. First off, you have chorizo (which you really can’t go wrong with), and then you have potatoes, onions, spices, red peppers, and a crispy fried egg on top! This is a hearty and delicious meal that is ideal when you (like me) have a cold and need something spicy to be able to taste anything

Smoky Chorizo Hash with Fried Eggs

Serves 4

Recipe from Smells Like Home

Ingredients:

For the chorizo hash:

3 medium red potatoes

8 oz fresh chorizo, casings removed (see note above)

2 tsp + 2 tbsp canola oil, divided

½ red pepper, diced (about ¾ cup)

½ medium onion, diced

1 tbsp unsalted butter

1 tsp dried oregano

1 tsp smoked paprika

1/8 tsp cayenne pepper

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

1 cup black beans, rinsed and drained*

For the eggs:

2 tbsp unsalted butter

4-8 eggs (depending on whether you want 1 or 2 per person)

Directions:

Wash and dry the potatoes and prick them several times with a fork. Microwave them on high for 3 minutes. Let cool briefly, then dice them into ½-inch pieces.

In a large cast iron skillet, break up the chorizo with a wide spatula and brown over medium heat for 8-10 minutes. Add oil if the chorizo sticks. Note: we used pre-cooked chorizo that we diced. If you use this too, just cook it for a couple of minutes to heat and brown it.  Remove the chorizo from the skillet with a slotted spoon and keep warm in a covered bowl.

Heat 1 tablespoon of oil and the butter in the skillet. Add the potatoes, oregano, paprika, cayenne, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 10 minutes, turning every 3 to 4 minutes. Add the peppers and onions, adding up to an extra 1 tablespoon oil if needed. Cook the until the peppers and onions have softened, about 8 to 10 minutes. Stir in the garlic and black beans and cook until the beans have warmed through. Season with salt and pepper to taste. Turn the heat to low to keep the hash warm while you fry the eggs.

Melt half of the butter a large non-stick pan and fry the eggs until they are done to your liking. Serve hot on top of the hash. Enjoy!

*Note: we were out of black beans, so we skipped them. We think that they would be delicious in the hash, though, so we kept them in the directions.

3 Comments Add yours

  1. Tara says:

    Yay! So glad you liked this recipe! It’s definitely a hearty and delicious meal. 🙂

    1. Thank you for sharing it!! I can tell it is going to be one of our favorite breakfast meals this winter.

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