Helllllooooo, Sunday! It is so good to see you again...well, then again I do have mixed feelings about you. While I love the leisurely start to greeting the first day of the week, there is some simultaneous mourning for the last day of the weekend. Sigh. How to reconcile these bittersweet feelings? Nothing like a good, stick-to-your-ribs brunch or breakfast to soothe away the angst of the day. And a stiff, spicy Bloody Mary helps, too!
This morning's brunch is an old favorite of mine. I created this a few years ago after buying a package of fresh chorizo in the Strip District for another purpose. Dinner plans changed for that evening (like I'd turn down dinner out with friends instead of cooking in) and I needed to use that chorizo fast. Voila! Chorizo hash was born.
Chorizo Hash with Eggs
- 1 pound red potatoes, whole, boiled until tender, cooled, diced into 3/4" pieces, or 1 pound frozen Potatoes O'Brien, thawed
- 3/4 pound chorizo, fresh, removed from casings
- 1/2 large onion, diced
- 1/2 red bell pepper, diced
- 1 tablespoon olive oil
- 4 eggs
- cilantro, minced - don't leave this out!
Preheat oven to 375. Heat ovenproof skillet on a hot burner. Add chorizo. Using potato masher, break up into nice sized pieces while it's cooking. Add potatoes, onion and red bell pepper, cook until browned and tender, but still with a little bite. Remove from heat.
Make 4 wells in hash, break an egg into each. Put into oven for 15 minutes, more or less, or however long it takes for the eggs to be to your liking. In our house, the hubby likes them hard (ugh) and I like a nice runny yolk - makes a nice sauce over the hash that way!
Sprinkle with cilantro to serve. Cilantro is important to add a nice brightness to the dish!
NOTE: These are really nice done in individual casserole dishes. Divide hash evenly among 4 casserole dishes, make well, break egg into each and proceed as above.
Don't miss the variation above to just do these with thawed O'Brien potatoes to make it an easy morning.Print this post