Once a month or so, Gabe and I will wake up to the following text: “Spuds, chorizo, and bloodys?- Dad”.
The thing is, Gabe’s dad (or Big L as we’ll call him here) is famous for his crispy potatoes and chorizo with eggs. He also makes the best bloody mary’s on the planet. You can trust me when I say they are the best as I am an expert in this area and have spent years doing extensive research on the subject. So, when Big L sends this text we come running. Well, actually we come slowly from bed in our Subaru because we hate running, but you get the picture.
This hash is different than what he serves for breakfast (that dish is sacred to him and his kitchen) but it holds us over on weekends without an invite from Big L. This is perfect for a lazy weekend morning since it will take a little bit of time for the potatoes to cook. If you are really hungry, you can speed up the cooking time by parboiling the potatoes while the chorizo cooks. Once they are just fork tender you can start at step 5 and reduce the cooking time by a few minutes if needed. This makes great leftovers so we only cook as many eggs as we will eat in that sitting.
Chorizo Hash
Ingredients
- 1 lb Mexican pork chorizo*
- 1 lb white potatoes, diced into roughly 1″ cubes
- 1 large onion, diced
- 2 bell peppers, stemmed, seeded and diced into roughly 1″ pieces
- 2 anaheim chilis, stemmed, seeded and diced into roughly 1″ pieces (can sub poblanos)
- 1 Jalepeno, seeded and diced (leave seeds and veins if you like the spice)
- 4-5 cloves garlic, minced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup green onion, diced
- 1 tbsp granulated garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp oregano
- Optional, serve with a fried egg
Instructions
- Preheat a 12 inch seasoned cast iron or non-stick pan over medium-high heat. Remove chorizo from casing and add to pan. Break apart the chorizo with a wooden spoon or spatula and let cook for about 4 minutes. Stir and let cook for an additional 4-5 minutes or until cooked through.
- Using a slotted spoon, transfer the pork to a paper towel lined plate and drain the fat, reserving 1 TBSP in the pan.
- Add the onions to the pan and cook 1-2 minutes until translucent. Add the garlic and cook an additional 30 seconds.
- Add the potatoes, salt, pepper, granulated garlic, paprika, and oregano to the skillet. Stir to combine. Cover and cook for 20 minutes, stirring occasionally, until potatoes begin to soften.
- Uncover and add the peppers, chilis, and jalepeno. Cook an additional 10 minutes or until the potatoes are fork tender, stirring occasionally.
- Add cooked chorizo, green onions, and cilantro. Stir to combine and cook an additional 30 seconds-1 minute.
- Serve as is or topped with a fried egg
