SPICY BREAKFAST HASH

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SERVES 4

Potatoes
Chorizo Sausage

Vegetable Oil

Jalapeño
Eggs

Jump-start your day with this flavorful Southwest-inspired hash. While in college, I made breakfast hash on the weekends for my best friend and me, but it was years later that my husband perfected this recipe. He makes the best breakfast hash around. It is all about those crispy potatoes and the perfect blend of flavors. Even though this dish is a little more labor intensive, it is well worth the extra few minutes for a wonderful weekend breakfast.

2 large russet potatoes, skin on
2 chorizo sausage links (6 to 8 ounces)
3 tablespoons vegetable oil, divided
½ teaspoon salt
Pinch of freshly ground black pepper
1 jalapeño pepper, seeded and finely minced (see note)
4 large eggs

1. Wash the potatoes and pat dry with a paper towel. Place the potatoes in a bowl or on a shallow plate and microwave, uncovered, on HIGH for 3 minutes. Flip the potatoes and microwave for an additional minute. Allow them to cool until you can touch them (I let them sit on the counter while browning the meat).
2. When you can touch the potatoes, cut them (leaving the skin on is okay) into ½- to 1-inch cubes (the smaller the cubes, the faster they’ll cook) and set them aside.
3. In a large skillet, brown the chorizo sausages, poking them with a fork and turning them every so often, until they have browned on all sides, about 6 minutes. Remove from the skillet and place them on a plate to rest.
4. Heat 2 tablespoons of the vegetable oil in the skillet for 30 seconds, then add the potatoes in a single layer and sprinkle with salt and black pepper. Cook for 15 to 20 minutes, flipping only every so often so that the potato cubes formnice browned edges. Slice the chorizo into small pieces.
5. Add the remaining tablespoon of vegetable oil, the chorizo pieces, and the minced jalapeño. Cook for 5 minutes, then transfer the contents of the skillet to a bowl and set aside.
6. Crack the eggs into the skillet and cook to your desired level of doneness (see note).
7. Divide the hash among four plates. Top each with an egg and enjoy.
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         NOTES
I’d say the spice level of this dish is medium, so if you like it really spicy, add two jalapeños and leave some seeds in for extra spicy. I like my eggs over hard, or “ruined” as my husband likes to joke—I like when they’re flipped and the yolk is popped. For the runny yolk and sunny-side up egg, I would suggest 4 to 5 minutes in the skillet

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