I live in Arizona, as you might remember, so I am a big fan of chorizo, which is a smoky, lightly spicy (usually) pork sausage with a beautiful deep red-orange color. I’ve used it before in a number of my favorite recipes, such chili, a chicken and chorizo bake, and another sort of hash with beans, chorizo, and brown rice. Kramer brought some home from the store the other day, but we were both feeling kind of tired and lazy and didn’t feel like cooking a complicated meal. We decided to make a quick and delicious hash with ground chorizo, scrambled eggs, roasted red potatoes, onions, peppers, and tomatoes, and we topped it all off with a fried egg, because as we all know, egg yolk is nature’s perfect sauce. I could eat this for any meal of the day, and if you’ve never had chorizo before, you need to try it! You don’t really need any spices for this, either, because chorizo is so flavorful. Just go ahead and cook this up for a fast and hearty Southwestern meal.
First, wash and dice your potatoes into quarters, toss with olive oil, salt, pepper, red pepper flakes, and garlic powder, and place on a baking sheet that’s lined and/or sprayed with Pam. Bake at 425 degrees F for 15-20 minutes, until golden and crisp.
Whisk three or four eggs in a separate bowl and pour into the pan with the chorizo. Toss with the wooden spoon to incorporate the egg throughout the chorizo, onions, and peppers, until the eggs are cooked and scrambled.
Chorizo, Egg, & Potato Hash
4-5 red potatoes, quartered
1/4 cup + 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon garlic powder
1/2 onion, diced
1 green bell pepper, diced
1 pound ground chorizo
3-4 eggs, lightly beaten + 1 fried egg for each plate you’re serving
1 tomato, diced
sour cream, salsa, hot sauce (for serving)
1. Preheat your oven to 425 degrees F. Wash and quarter your potatoes and toss with 1/4 cup of olive oil, salt, pepper, red pepper flakes, and garlic powder. Roast for 15-20 minutes, until golden and crispy. Take out when ready, don’t worry about them cooling a bit, as you’ll heat them back up in a few minutes.
2. Heat 1 tablespoon of olive oil in a large frying pan and saute the diced onion and bell pepper for 5 minutes. Add in the chorizo and cook for another 8 minutes, breaking up with a wooden spoon. Add in the whisked eggs (3 or 4, depending on how many you want/how many people you’re serving) and cook for five or so minutes, until the eggs are scrambled.
3. While the eggs scramble in the chorizo mixture, fry however many eggs for however many people you’re serving (1 fried egg for each plate). Add in the roasted potatoes to the chorizo mixture and serve with the fried egg, diced tomatoes, salsa, sour cream, hot sauce, or whatever else you like. Serves 3-4.