I don’t eat breakfast enough. Especially not during the week. A lemon fig bar is about as fancy as I get during the work week. But on the weekends, I try to make breakfast that J and I can actually sit down and eat. Together. You know, like a family? And what brings a family together for breakfast better than chorizo??
I don’t put breakfast on the menu all that often, because I’m never quite sure what our weekend mornings are going to look like. But this one, I knew I had to make, even if I had to wake up super early on a weekday morning to make it. Which, thankfully I didn’t have to.
I actually made this on Saturday morning before we headed out of town for J’s family reunion. I let him sleep in and I got up to make breakfast. I’m such a nice wife, aren’t I??
Of course, chorizo isn’t the healthiest option out there, so it’s not something we’ll have every weekend or anything, but it’s definitely a nice treat. And I remember when I was eating the hash, thinking that it had a rather creamy texture to it, which seemed odd since there is not cheese or creamy components, but it was really good!
There was just the right amount of spice to it from the jalapeno and the over-easy egg on top was yuu-um!
- 10 oz fresh chorizo (uncooked, ground – not the hard, cooked chorizo)
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 3 medium red potatoes, diced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/8 tsp cayenne pepper
- Salt and pepper, to taste
- ½ red bell pepper, diced (about ¾ cup)
- 1 jalapeno, seeds and ribs removed, diced
- 2 cloves garlic, minced
- 4 eggs
- Heat a large skillet over medium-high heat. Add the chorizo and cooking, breaking up with a spatula, until browned, about 8-10 minutes. Chorizo is quite greasy, and can look very “runny” in the skillet when it first heats up, but it will thicken up some. Once browned remove to a paper towel-lined plate using a slotted spoon. Pour the rest of the chorizo grease out, but no need to clean the skillet.
- Instead, return into it to the stove and add a tablespoon of oil and the tablespoon of butter. Reduce the heat to medium, add the potatoes, oregano, paprika, cayenne, salt and pepper. Cook for about 10 minutes, stirring every couple of minutes.
- Add the peppers and garlic and continue cooking for another 5-10 minutes, until the potatoes are cooked through and the peppers are softened. Add the chorizo back into the skillet, stir to combine, and keep warm while eggs finish cooking.
- Meanwhile, in another skillet, spray with cooking spray or heat some olive oil and add your eggs (in batches if necessary.) We liked ours over-easy (with the runny middle), but you cook yours to your liking.
- Spoon the hash onto your plates and top with eggs, season with fresh cracked pepper and salt. You can make this 2 or 4 servings, depending on appetites.