Chorizo Breakfast Hash

Name: Chorizo Breakfast Hash
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 3.5 lb russet potatoes; 1 1/2 lb Mexican chorizo; 12 large eggs; 1 large onion; 2 bell peppers; 1 tsp smoked paprika; 1 cup crumbled cotija; 1/2 cup cilantro

Spicy crumbled chorizo with crispy potatoes and jammy eggs.

Prep: 12 min
Cook: 25 min
Serves 8
Difficulty: easy

Chorizo, potatoes, and eggs in cast iron with a hit of cumin and paprika. Crispy edges, runny yolks optional, serve straight from the pan.

708Cal

38gProtein

42gCarbs

43gFat

Ingredients

3.5 lb russet potatoes
1 1/2 lb Mexican chorizo
12 large eggs
1 large onion
2 bell peppers
1 tsp smoked paprika
1 cup crumbled cotija
1/2 cup cilantro

Instructions

Par-cook potatoes: Microwave diced potatoes with a splash of water until just tender, then drain and pat completely dry. Wet potatoes steam instead of crisp in the chorizo fat.
Render chorizo: Cook chorizo in a large skillet over medium-high, breaking it up until browned and fat renders. Push chorizo to one side and add potatoes to the hot fat in a single layer.
Crisp and combine: Let potatoes sit undisturbed 3 minutes for crust, then toss with chorizo, onion, and peppers. Cook until edges are deeply golden and vegetables soften.
Eggs on top: Make wells in the hash and crack eggs into each. Cover over medium-low heat until egg whites are fully set (165°F) and yolks are jammy. Season with paprika and salt only if the chorizo is not already salty enough.
Top and serve: Scatter cotija and cilantro over the top. Serve with lime wedges and hot sauce at the line straight from the skillet or scooped onto warm plates.

Station workflow

Use the widest skillet you have—crowded potatoes steam and never develop the hash crust.
Hold rendered chorizo fat in the pan; if lean, add a tablespoon of oil before potatoes hit.
Cover with a sheet pan lid to set eggs fast while the crew lines up at the counter.

Cleanup

Deglaze the skillet with hot water immediately after service—chorizo fat polymerizes if left to cool.
Wash pepper and onion boards before switching to egg cracking to keep raw prep zones separate.

Leftovers

Reheat hash base covered at 325°F, then top with freshly fried eggs rather than reheating set yolks.
Stuff leftovers into warm tortillas with extra cheese and salsa for quick breakfast tacos.