Mexican chorizo has got to be one of my favorite ingredients to use, the way it melts and covers every single bite with the perfect balance of salt and spice can really elevate any dish. There’s a wide variety of chorizo that come in either small links or large individual links. They are from beef or pork and depending on the brand the spice level can vary. This recipe has got to be my go-to Sunday breakfast. I usually use Yukon gold potatoes because that’s what I usually have around but it is commonly made with russet potatoes, it tastes great either way! Both potatoes are perfect for a hash because it can hold its shape and soak up all the flavors nice all while being fork tender. This is so simple with only three ingredients (plus some salt!) that can turn bland eggs and potato into a delicious and savory breakfast hash!
Mexican Chorizo, Egg and Potato Hash
Yields: 4 Servings Prep Time: 5 min Cook Time: 25 minutes
- 2 small links (half a large link) Mexican Chorizo
- 5 small to medium Yukon gold potatoes
- 5 Eggs
Peel and dice potatoes. Preferably small dice because it allows for a faster cook time.
In a large pan add about a tablespoon or two of oil on medium heat. Add and start to brown diced potatoes. At this point you can salt the potatoes.
You can cover the pan with a lid to allow steam to soften the potatoes.
When potatoes are about fork tender, push to the side and add the chorizo and break apart while it begins to melt.
tip: do not over stir! you do not want mushy potatoes, just let it sit and do its job. When its time to turn over, with a spatula flip the potatoes and gently break it apart.
Once the chorizo begins to thin out combine with the potatoes and add eggs and gently combine until cooked through.
Salt as needed.
Once it’s done you can either plate it up or if you have some fresh tortillas you can make them into breakfast tacos!
Don’t forget the salsa!