Father’s Day is coming this Sunday! Traditionally we make a barbecued dinner to celebrate, but I thought it would be fun to start the day off with a special treat that is easy to make and oh so delicious. We loved this Chorizo Hash and Eggs!
Hash, a combination of fried potatoes and onions, loaded with meat and topped with eggs, is a man-sized breakfast and one I’m sure every Dad out there will love. It is super easy to make if you use frozen hash browns and that shaves a lot off the prep and cooking time. Using the cubed version mimics what most people are used to getting in restaurants, and if gluten is an issue for your family, nearly all Ore-Ida frozen potatoes are a safe option.
While corned beef and roast beef are the most common versions of hash, I love Mexican foods and thought chorizo would be fun. I actually hadn’t had chorizo in a very long when I took a tamale class with Chef Shannon from Chicago and the co-author of my first cookbook. She featured a chorizo filling made with Mexican chorizo. It was outstanding and I wanted to grab all the filling she had made and eat it with a spoon! It was really hard not to be greedy, LOL.
From that day on I had chorizo in the back of my mind and whenever I see it at the butcher’s I grab a pound or two and toss it in the freezer so I can pull it out when I am looking for a new way to change up a favorite recipe, like making this hash! Note, each butcher or producer seasons their chorizo differently. Always cook a little first and taste it. Then you can tell how spicy it is and how much additional seasoning you will want to add.
This hash was so good that we reheated the leftovers and ate it for dinner the next day. Oh yeah, this gal was one happy camper! LOL.
If your family doesn’t handle spicy dishes well, you can make this with the traditional corned beef, roast beef, or pork sausage. I wouldn’t recommend breakfast sausage because of its sweetness, but you can use whatever meat you love.
If Mexican chorizo is hard to find in your area, you can make it yourself. I like this recipe and it shows you just how simple it is to make. Grab a pair of latex gloves and dive in for the most even blending of the seasonings – without the gloves your hands will be stained red for a long time. 🙂
When you make your own chorizo, you can also control the ingredients (very helpful for food sensitivities) and heat level. If the man in your life loves really spicy foods, feel free to add more red pepper flakes and put some in a little dish and serve them at the table so everyone can make theirs spicier too.
A note about working with chiles – this is another reason to have latex gloves on hand in the kitchen. You want to protect your hands from the chile oils so you don’t accidently rub your eyes and burn yourself.
With a little help from mom, the kids can certainly help make this Chorizo Hash and Eggs. They will love being able to do something special for daddy. And getting them in on the cooking usually makes them much more interested in trying new-to-them ingredients and recipes. If you have very picky eaters or dietary restrictions, you can make two batches using different meats, making a vegetarian version or utilizing your own homemade chorizo (see link above). I love variable recipes!
As a final gift for Dad, hide the honey-do list for the weekend and bring it back out next week, LOL. Have a great weekend and see you back here for Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Chorizo Hash and Eggs:
- Frozen cubed hash browns, oil, onion, raw Mexican chorizo
- Red pepper flakes, cilantro, eggs, parsley
There are two types of chorizo, Mexican which is raw (sold in bulk like hamburger or in links) and Spanish which is cured and formed like salami. Be sure you are using Mexican chorizo for this recipe.
If you can’t find Mexican chorizo in your local markets, you can make your own from scratch. Here is a recipe from a chef I know and respect. It shows you just how simple it is to make. If you are mixing the seasonings into the meat with your hands, put on a pair of latex/nitrile gloves to protect your hands from the chile. And always wash your hands after handling anything with chile in it or you might forget and rub your eyes, and that hurts!
How to make Chorizo Hash and Eggs:
- Pan fry the potatoes until golden brown and heated through, then transfer to a bowl and hold aside; sauté the onions, add the chorizo and cook, breaking up clumps, until browned
- Add the pepper flakes and cilantro, return the potatoes to the pan, toss together and taste to adjust seasonings if needed; keep warm on a low burner
- Cook the eggs in your favorite method, I like sunny side up, but any way will work; scoop the cooked eggs on top of the plates of hash
- While the eggs are cooking, divide the hash between 4 dishes, top with finished eggs, sprinkle with parsley and serve while hot
I made a double batch of this hash at the same time and did have to call in The Artist to help me stir the second skillet of frying meat. So, if you want to make twice as much or two varieties, either have a helper on hand or you can cook one meat first, set it on a back burner and then cook the second meat in a second skillet. The good news is that the potatoes and onions can be tossed into the same bowl and then scooped out and half added to each skillet. Just don’t forget to double the number of potatoes and onions so you have enough for both skillets!
Recommended Tools (affiliate links; no extra cost to you):
Ore-Ida brand frozen potatoes are nearly all gluten-free and clearly marked on the front of the package. Some stores also label the shelf in the freezer section marking which items they have that are gluten-free. And check with your butcher if you buy pre-made chorizo to be sure they didn’t include anything you need to avoid or if there is a chance of cross-contamination.
- 1 lb (about half of a 32 oz bag) frozen cubed hash brown potatoes (Ore-Ida brand is gluten-free)
- 2 tbsp vegetable oil, divided
- 1 small onion, very finely chopped
- 1 lb Mexican chorizo (raw), crumbled (remove casings if in links)
- 2 tsp red pepper flakes (reduce or leave out for a less spicy version)
- 1 tbsp minced cilantro
- 8 large eggs
- Kosher or fine sea salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish
- Cook the Potatoes: Heat a 12-inch skillet over medium-high heat. Add 1 tbsp of oil. When it is shimmering, add the potatoes, cover, and cook without stirring until they are browned on the first side. Toss and continue cooking until fully tender and well browned. Transfer to a bowl and set beside the stove.
- Cook the Hash: Add the remaining 1 tbsp oil to the same skillet and cook the onions, stirring often, until softened. Add the crumbled chorizo to the pan and cook until it releases some of the fat. Reduce the heat to medium; stir to break up clumps. Sauté until the meat is fully cooked and lightly browned. Add the pepper flakes and cilantro. Sprinkle with a little salt and pepper. Add in the cooked potatoes and toss everything together. Taste and adjust seasonings. Keep warm over low heat while you cook the eggs.
- Cook the Eggs: You can fry the eggs in a little butter, poach them in simmering water, scramble, or use whatever method you and your family prefers. Traditionally the eggs are fried or poached until the whites are cooked and the yolks are still soft.
- I like to fry them sunny side up until the whites are firm (you can cover the pans with lids to steam and cook the tops), then scoop two onto each serving of the hash. If you have anyone who likes their eggs cooked harder, just flip them over and cook a little longer before sliding onto the hash.
- Assemble the Dish: While the eggs are cooking, divide the hash between 4 heated plates, top each serving with 2 eggs. Quickly sprinkle the eggs with a pinch of the parsley and serve immediately.
Recipe found at www.theheritagecook.com
Ore-Ida brand frozen potatoes are nearly all gluten-free and clearly marked on the front of the package. And check with your butcher if you buy pre-made chorizo to be sure they didn’t include anything you need to avoid or if there is a chance of cross-contamination.
Amount Per Serving: Calories: 765Total Fat: 62gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 472mgSodium: 1693mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 41g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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