Mexican Chorizo Hash – a hearty breakfast recipe perfect for a busy weekend meal.
Every weekend starts off exactly the same… I wake up starving and all I can think about is what I want to eat for breakfast. During my work week, I keep things simple and healthy. But when it comes to a Saturday or Sunday morning, I’m craving something different.
In the midst of looking to buy our first place, my weekends have not been for me or relaxing. It’s gong to Open Houses, looking at places with our Realtor, talking about budgets and renovations. So the need for a fast and easy breakfast is a necessity… No one can go on a house hunt with an empty stomach. I wouldn’t put it past me to open someone else’s fridge and just start eating. JK…sorta…
Mexican Chorizo Hash is a hearty yet healthy breakfast I need to fuel my house hunting fire. The chorizo brings a lot of heat. I love the spiciness from this Mexican sausage! I bought the potatoes pre-shredded, so I didn’t have to do any work besides pouring them out of the bag onto the hot skillet. Be sure to let the potatoes get nice and crispy; lots of stiring won’t be needed. YAY! What is a breakfast without eggs? Once the sausage and potatoes are cooked, make four little wells for each egg and let them cook in the skillet until the preferred doneness.
I’m looking forward to finding the best home that works for us — mainly for weekend freedom… but also to be able to make more breakfasts like this Mexican Chorizo Hash and not have to do much else! But if I had a big day planned, I know this breakfast recipe would keep me full and going for a long time.
- 2 ounces raw Mexican chorizo
- 1 cup onion, chopped
- 1/4 cup coarsely chopped bottled roasted red bell peppers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) package baby spinach
- 2 teaspoons olive oil
- 2 1/2 cups refrigerated shredded hash brown potatoes
- 4 large eggs
- Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan.
- Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set. Serve right away.