Chorizo Breakfast Hash Food

CHORIZO BREAKFAST HASH

Steps:

• Wash the potatoes well, then place them in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they'll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
• While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it's in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it's brown, crispy, and cooked through (about 5-7 minutes). Use a slotted spoon to remove the cooked chorizo to a clean bowl.
• While the chorizo is cooking, finely dice the bell pepper and onion. After removing the chorizo from the skillet, add the diced bell pepper and onion to the remaining fat and oil in the skillet, along with a pinch of salt and pepper. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the chorizo.
• While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with another pinch of salt and pepper, and a 1/2 tsp of chili powder. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.
• Finally, add the chorizo, bell pepper, and onion back to the skillet and stir to combine. Top with sliced green onion. Divide the hash between four plates, add a fried egg, and top with a dollop of sour cream and salsa.

CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS

Steps:

• Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
• Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
• Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

CHORIZO HASH

Steps:

• Preheat the oven to 375°F.
• Place the potatoes in a large pot with 6 cups of water, bring to a boil and cook for 6-8 minutes or until they are fork tender. Drain them and set aside.
• While potatoes are cooking, heat a large skillet over medium heat. Cook the bacon until crisp. Remove and set aside.
• Remove the casing from the chorizo and add it to the bacon fat along with the onion. Cook until no pink remains, about 8 minutes. Remove from the pan and set aside leaving the fat in the pan.
• Turn the heat up to medium high and add the potatoes, seasonings, and garlic to the pan. Cook until browned without stirring too much so the potatoes can form a crust. Stir in the meat.
• While potatoes are browning, lightly scramble the eggs in a small pan over medium heat. Eggs should be slightly undercooked and shiny. Place on top of the hash and sprinkle cheese on top.
• Place in the oven and heat until cheese is melted and heat through, about 5 minutes.

POTATO & CHORIZO BREAKFAST HASH

Steps:

• Preheat the oven to 180ºC/gas 4.
• Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
• Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
• Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
• Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
• Sprinkle with sea salt, black pepper and the parsley, to serve.