Father’s Day is coming! 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. Boosting the flavor ratio by adding Gourmet Garden herbs and seasonings takes a humdrum dish to special occasion status!
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 it shaves a lot off the 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 chorizo. I actually hadn’t had chorizo in a very long when I took a tamale class with Chef Shannon Kinsella from Gourmet Garden (coincidently). She featured a chorizo filling made with Mexican chorizo as an option for the tamales. 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 recipe calls for cilantro, parsley, and chili pepper flakes. Having Gourmet Garden herbs and seasonings on hand gives me the freedom to make recipes without worrying about whether I have the herbs called for. And of course there is no “wilt guilt”, the frustration of not being able to use an entire bunch of herbs before they go bad and you have to throw them away. The Artist and I were always upset when we cleaned out the vegetable bins and discovered leftover herbs at the bottom that definitely needed to be discarded (read icky!). Now we don’t have to worry about that any more!
The other thing I absolutely love is watching The Artist, as he is making his own lunch, reach into the refrigerator and pull out the Gourmet Garden herbs. He knows they taste much better than the dried versions and it is now instinctive for him to add a pinch of this or a squeeze of that! Of course it didn’t take any persuading to get him to love their fresh flavor, LOL!
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 Mexican chorizo is hard to find in your area, you can make it yourself. I like the seasonings in 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 days. 🙂
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 Gourmet Garden Chili Pepper flakes, and put some in a little dish and serve them at the table so everyone can make theirs spicier too.
With a little help from mom, the kids can certainly help make this. 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 day and bring it back out on Monday, LOL.
Jane’s Tips and Hints:
I made two versions 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 two varieties, either have a helper on hand or you can cook one meat first, set it on a back burner and then cook another batch 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 amount of potatoes and onions (and seasonings for each type of meat) so you have enough for both skillets!
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. All Gourmet Garden products are gluten-free (another reason I love them!). 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 or olive oil, divided
- 1 small onion, peeled and very finely chopped
- 1 lb Mexican chorizo (raw), crumbled (remove casings if in links)
- 2 tsp Gourmet Garden Chili Pepper (reduce amount or leave out for a less spicy version)
- 1 tbsp Gourmet Garden Lightly Dried Cilantro
- 8 large eggs
- Kosher or fine sea salt and freshly ground black pepper, to taste
- Gourmet Garden Lightly Dried 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 pan and cook the onions, stirring often, until softened. Use a slotted spoon to transfer the onions to the bowl with the potatoes. Add the crumbled chorizo to the skillet 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 Chili Pepper flakes and cilantro. Sprinkle with a little salt and pepper. Toss everything together. Add the potatoes and onions back to the pan, tossing to combine, and keep warm over low heat while you cook the eggs.
- Cook the Eggs: You can fry them 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 lightly cooked and the yolks are still soft.
- I like to put 4 eggs in each of two nonstick pans, fry them sunny side up until the whites are firm, then cut them apart and scoop two onto each serving of the hash. If you have anyone who likes their eggs cooked harder, just flip them and cook a little longer before sliding onto the hash.
- To Serve: Once everything is ready, divide the hash between 4 plates, top each serving with 2 cooked eggs. Sprinkle the eggs with a pinch of the parsley and serve immediately.
Create a New Tradition Today!
Disclosure: This is a sponsored post. I received compensation and products for recipe development.
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to contact me. Thanks for reading!
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