Mexican Breakfast Hash

By Kitchenette
May 13, 2012
74 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe is best done in a cast iron pan, which will give your potatoes the best color and crunch. I serve this up right in the skillet with salsa, limes, hot sauce, and queso fresco to garnish.Kitchenette

Serves: 4

  • 4 large red potatoes, chopped in large cubes
  • 5-6 ounces fresh pork chorizo
  • vegetable oil
  • kosher salt & freshly ground black pepper
  • 3/4 teaspoon paprika
  • 2 cloves garlic, minced
  • 1/2 serrano pepper, seeds & ribs removed, minced
  • 4 large eggs, beaten with a couple tablespoons of cream or milk
  • 2 scallions, chopped
  • small handful chopped cilantro
  • queso fresco, lime wedges, salsa/hot sauce, for serving
  1. Bring a medium pot of water to a boil. Add a large pinch of salt and the potatoes; boil 4-5 minutes, until almost tender. Drain the potatoes and spread out on a towel to dry.
  2. Meanwhile cook the chorizo over medium-low heat until cooked through and crisp on the edges, about 10 minutes. Transfer the chorizo to a paper towel lined plate. Increase the heat to medium high, add a few tablespoons of oil and the potatoes to the pan. Cook, stirring frequently, until well browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground black pepper to taste.
  3. Turn the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, stir for a minute or so until the eggs are cooked through; remove from heat.
  4. Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.

More Great Recipes: