Spiced Breakfast Hash with Chorizo, Crispy Potatoes & Fried Eggs
Ingredients
- 1 poundrusset potatoes
- ½ poundMexican chorizo
- 1red bell pepper
- 1 mediumyellow onion
- 2 clovesgarlic
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- 2 tablespoonsolive oil
- 4 largeeggs
- ·cilantro
- ·salt
- ·black pepper
Prep
- 01
Cut 1 pound russet potatoes into 1/2-inch cubes
- 02
Remove Mexican chorizo from casing and break into crumbles
- 03
Dice 1 red bell pepper
- 04
Dice 1 medium yellow onion
- 05
Mince 2 cloves garlic
- 06
Chop fresh cilantro
- 07
Combine 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin in a small bowl
Method
- 01
Heat 2 tablespoons olive oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering.
- 02
Add the diced potatoes in a single layer and cook undisturbed for 4 minutes until the bottom is golden brown and crispy.
- 03
Flip potatoes and cook another 3 to 4 minutes until crispy on all sides. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate.
- 04
In the same skillet over medium heat, add the chorizo and cook 5 to 6 minutes, breaking it into crumbles with a wooden spoon, until browned and fully cooked.
- 05
Add the diced onion and bell pepper to the chorizo. Cook 4 minutes, stirring occasionally, until vegetables soften.
- 06
Stir in the minced garlic, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cumin. Cook 1 minute until fragrant.
- 07
Return the crispy potatoes to the skillet and toss everything together. Taste and adjust salt and pepper as needed. Push the hash to the sides of the pan, creating a well in the center.
- 08
Crack 4 eggs into the center well. Cover the skillet with a lid and cook 3 to 4 minutes for runny yolks, or 5 to 6 minutes for set yolks.
- 09
Remove from heat and top with chopped cilantro. Serve immediately directly from the skillet.
Spice Tips
For extra heat, add 1/4 teaspoon cayenne pepper with the spices or sprinkle red pepper flakes over the finished hash. A squeeze of lime juice brightens the flavors. For a smokier depth, increase the smoked paprika to 1 teaspoon.
If you can't find Mexican chorizo, substitute with breakfast sausage plus an extra 1/4 teaspoon each of smoked paprika and cumin. For crispier potatoes, parboil the diced potatoes for 3 minutes before pan-frying.