Chorizo Hash

I LOVE Corned Beef Hash for breakfast/brunch/dinner as breakfast/etc. I’m not sure how you like yours, but I like mine a little on the crispy side (^_^).  One of my favorite places to get hash for brunch is at Hash House A Go Go when I visit my family in Las Vegas and they happen to use chorizo in one of there hash dishes. I mean, next to bacon, chorizo is up there in my breakfast meat faves. This recipe is based off of this recipe from Marcela Valladolid. If I knew hash was this easy to make, I would have done it a LONG time ago. You can make this with whatever meat you want, but what’s great about chorizo is that it already brings so much flavor. The chorizo I used for this was smoky and spicy, but there are sweeter and less spicy ones out there. I topped this off with an over easy egg, and it was DE-licious. 

Fun Fact: The term “hash” is derived from the French word hacher which means to chop.

What You’ll Need:

• 1 lb Chorizo
• 2 Russet Potatoes (You can use whatever kind of potatoes you have)
• 1 Large Shallot (You can use onion too, but I had shallots on hand)
• 1 TBSP Butter
• Olive Oil
• Salt and Pepper
• Egg (optional, one per person)

Step 1: Prep The Potatoes

For this step you’re only going to par-boil the potatoes. This means adding the potatoes to boiling water, cook until they start to soften, and remove prior to fully cooking. I peeled the potatoes and halved them before dropping them into the boiling water for around ten to twelve minutes depending on your heat. Once the potatoes are done, cut into small cubes. Sorry, I was hungry and forgot to take a picture of the potato cubes (^_^)

TIP: You don’t want your potatoes to be fork tender/mushy. You shouldn’t even be able to get your fork to stick in the potato without a considerable amount of force. I had to scoop my potatoes out to retrieve them safely.

Step 2: Chorizo

While the potatoes are parboiling, remove the casings from the chorizo links. Place the butter in the skillet on med-high heat.

Once the butter is melted add in the chorizo and break into clumps. Cook the chorizo to your desired doneness (I like mine on the crispier side. It’ll look like crispy ground meat after around ten to twelve minutes). Remove from the skillet and place on a paper towel lined plate. 

Step 3: Hash

I didn’t have a lot of chorizo fat left from the chorizo so I just left it all in. If you have a lot of fat left, you might want to scoop it out and set it to the side in case you need it later. Saute the shallot in the chorizo fat until translucent (I like shallots because they pretty much just melt away into amazing flavor. A great thing to have for picky eaters!)

Add in the potatoes and cook until you reach your desired tenderness around ten minutes. During this period I had to add a drizzle of olive oil once in a while since the potatoes absorbed all of the chorizo fat (You’ll know you need to do this if your pan is looking dry).  Once the potatoes are done, add in the chorizo and mix. Cook for another five minutes. The potatoes should still be slightly firm/crispy on the outside since you parboiled them. Salt and Pepper to taste. Sorry! I forgot to take potato pictures, but the potatoes will cook down a little from when you first put them in the skillet. 

Step 4: Over Easy Eggs

In a nonstick skillet over medium heat, add a tsp of oil or butter. Crack the egg in a separate dish to prevent getting a shell or breaking the yolk. Pour the egg into the skillet. When the whites is fairly set (not too jiggly),  flip over carefully with a spatula. This shouldn’t take more then two minutes max. When the egg is done, set on a paper towel lined plate until ready to serve. Enjoy!