Crispy Dry Chorizo Breakfast Hash
Crispy potatoes, smoky dry chorizo, and runny eggs — this is the breakfast worth getting out of bed for.
Dry chorizo is cured, not raw, so it doesn't render down into a greasy mess the way fresh chorizo does. Instead, it crisps at the edges and seasons everything around it with deep paprika, garlic, and spice.
We crisp the potatoes first, then add the chorizo to warm through and flavor the oil, then crack the eggs right into the pan. One skillet, big payoff.
It's the kind of weekend cooking that feels a little special without actually asking much of you.
Ingredients
For the Hash
1½ lb Yukon gold potatoes, diced small
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 small yellow onion, diced
1 red bell pepper, diced
4 oz Dry Chorizo salami, diced or sliced
2 cloves garlic, minced
4 eggs
For Serving
fresh parsley or cilantro
crumbled cotija or feta (optional)
hot sauce
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Instructions
Heat the olive oil in a large cast-iron skillet over medium-high. Add the potatoes, salt, and pepper. Cook, stirring only occasionally, for 12 to 15 minutes until golden and crisp.
Add the onion and bell pepper. Cook for about 5 minutes until softened.
Stir in the dry chorizo and garlic. Cook for 2 to 3 minutes until the chorizo is warmed through and the oil turns red and fragrant.
Make four small wells in the hash and crack an egg into each. Cover the pan and cook for 3 to 5 minutes until the whites are set but the yolks are still runny.
Finish with fresh herbs, a little cheese if using, and a few dashes of hot sauce. Serve straight from the skillet.
Chef Notes
Give the potatoes room and resist the urge to stir too often — that's how you get crisp edges instead of steamed cubes.
Because the chorizo is cured, add it late; it only needs to warm and release its color into the oil. Cover the pan once the eggs go in so the tops set without flipping.
Substitutions & Tips
Serving & Storage
Best fresh, while the eggs are runny and the potatoes crisp.
The potato-and-chorizo base keeps for 3 days in the fridge; reheat in a hot skillet and add fresh eggs when you serve.
Published
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