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Chorizo Hash

Delicious Mexican-inspired breakfast hash, with a "season to taste" attitude. Add jalapeños to increase spice, decrease the amount or eliminate them completely, for less spiciness. The recipe includes instructions for making the tomatillo salsa at home, or using store bought tomatillo salsa.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4 servings

Ingredients

For the potatoes:

  • 1 tbsp olive oil
  • 1 lb potatoes, cut into bite-sized chunks
  • ½ tsp dried parsley
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ tsp garlic powder

For the chorizo mixture

  • ½ tbsp olive oil
  • 12-16 oz ground chorizo, spicy or mild, depending on preference
  • 1 onion, chopped
  • 1-2 jalapeño, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, minced
  • pinch salt
  • pinch pepper
  • 1 can black beans, drained
  • **1 jar Frontera tomatillo salsa (refer to homemade salsa instructions, if you'd like to replace this ingredient with homemade tomatillo salsa)
  • 4 eggs

**Homemade tomatillo salsa: (ignore this section if you prefer to use store bought tomatillo salsa)

  • 2 jalapeño peppers
  • 4 tomatillos
  • ¼ c reserved water from boiling the peppers and tomatillos
  • 6 cloves garlic
  • pinch salt
  • pinch black pepper
  • pinch crushed red pepper flakes

Optional garnishes:

  • 1 avocado, sliced
  • queso fresco, or your choice of cheese
  • corn tortillas, toasted in the oven on 350ºF for 6 minutes

Instructions

For the potatoes:

  • Heat cast iron skillet over medium-high heat, and add olive oil. Once hot, add potatoes and seasonings.
  • Cover, and allow to cook for 10 minutes, undisturbed.
  • After 10 minutes, uncover, and stir. Leave uncovered, and continue to stir occasionally, until the potatoes are browned and fork-tender.

For the chorizo mixture:

  • At the same time, oil a large, heavy bottom pan and set it over medium-high heat. Add chorizo, and break it up while stirring continuously, until the meat is cooked through. Drain, and set aside. (see notes for best draining method)
  • To that same pan, add olive oil, and set over medium heat. Add onion, green pepper, jalapeño(s), and garlic. Sauté until the onions become translucent, about 5 minutes.
  • Add black beans and a pinch of salt. Stir to combine, and allow the mixture to cook for 2-3 more minutes.
  • Stir in the salsa and drained chorizo, and bring the mixture to a simmer. By this time, your potatoes should be browned and fork-tender. Add them to the chorizo mixture, and stir to evenly distribute.
  • Dig 4 wells into the mixture, so the eggs have a place to sit. Crack an egg into each well, and cover. Allow the eggs to poach in the residual liquid for about 3 minutes, similarly to poaching an egg in water. When the egg is done, the yolk will be runny and the whites will be firm.
  • Uncover and remove from heat. Serve with avocado and cheese garnish! For extra flair, serve on top of toasted corn tortillas.

For (optional) homemade salsa:

  • Fill a pot with water, and bring it to a boil. Add jalapeños and tomatillos, and boil for 15 minutes.
  • Transfer peppers, tomatillos, and ¼c of the boiled water to a blender. Add salt, pepper, crushed red pepper flakes, and all 6 cloves of garlic. Blend until a salsa is formed. Pour it into the chorizo mixture when you reach that step of the recipe.

Notes

  1. To drain the chorizo, I like to set a sieve/mesh strainer over a bowl, so that I can allow the chorizo to fully drain while I cook the remaining components. 
  2. This dish is delicious, whether you make the salsa from scratch or use store-bought. Don't feel pressured to go the extra mile if you're not feeling it! The homemade salsa recipe is included as an option, so disregard if you're planning to use jarred. If you choose to make it, I'd recommend making it first, so it's ready to use when you get to that step of the recipe.