Since we started social distancing, our routines have been way off. This is the new normal. These days I find solace by making our favorite meals. This delicious and easy chorizo, egg and potato hash has been on heavy rotation. It is family favorite.Jump to Recipe
There is nothing more comforting than a good potato hash. Since we are trying to minimize going out or the trips to the grocery store, we stocked up on fridge, freezer and pantry staples that way I could make multiple meals with. My husband works in the ER so this has become a favorite breakfast for him to take to work. I will be sharing my recipe below.
Making this easy Chorizo, egg and potato hash
Johnsonville Chorizo Sausage is my go to when it comes to Chorizo. The way it cooks without rendering a lot of grease saving me the step of draining the sausage in paper towel. Next adding the chopped white onions to the chorizo and cooking them until they are tender. You can always use yellow onion.
There is always different opinions as to what are the right potatoes to use for a hash. The short answer is there is NO right or wrong kind of potatoes. Therefore, I prefer Yukon gold because they cook fast and are so flavorful. Lastly finishing the dish with Eggs and Avocado.
In a non stick pan like this one from Calphalon, add the chorizo, diced onions and potatoes, cooking through until potatoes are tender. Making 4 holes in the mix, crack 4 eggs. Cook until the eggs are set. Mix and sprinkle with queso fresco or cotija, top with avocado and Cilantro. Enjoy!
You will also like:
- Low Carb (Keto) Steak and Eggs Tacos
- Easy Challah Mascarpone Bourbon French Toast
- You are the avo to my toast
Well there you have it. This definetly will be on rotation in your house once you make it. It’s so easy and you can use the ingredients that you have in your fridge. What recipes do you find yourself making over and over? Let me know!
Easy Chorizo,Eggs and Potato Hash
- Non Stick Pan
- Chefs Knife
- Cutting Board
- Wooden Spoon
- 1 Pkg Johnsonville Ground Chorizo Sausage
- 3 Small Yukon Gold Potatoes
- 4 Large Eggs
- 1/4 Cup white onion chopped
- Queso Fresco or Cotija
- In a non stick pan, brown chorizo
- Add onions and potatoes. Cook until potatoes are tender.
- Making 4 holes in the mixture, crack 4 eggs. Cook until eggs are set.
- Mix and top with queso fresco, avocado, and cilantro.