Cole's Chorizo Hash

It’s a well-known fact in our household that Cole is the “King of Breakfast.” Therefore, this breakfast is sponsored by the King himself.

One of Cole's tried and true specialties is, of course, this epic chorizo hash. The first time Cole made this, I almost cried it was so good. Cole has perfected how to build maximum flavor in this hash from spicy, savory chorizo, peppers and onions and create the crispiest, brownest morsels of potato you've ever tasted. The key is to actually microwave the potatoes before they go into a hot cast iron skillet. This allows the potato starches to form a layer on to the outside of the potato which is optimum for crisping. Topped with a perfectly runny fried eggs for an extra saucy element and you've got yourself one delicious breakfast or even dinner for that matter.

The best part about this hash is it's totally adaptable. Once you know the method of how you cook your protein, your potatoes and veggies, you've really got a recipe for making hash with any flavor profile you desire. Swap out chorizo for bacon or regular breakfast sausage, toss some zucchini in and/or get creative with your peppers for more color and diversified flavor. Whatever it is, this hash is your oyster! 

Cole's Chorizo Hash

Inspired by Serious Eat’s Crispy Potato, Chorizo and Green Chile Hash with Avocado and Eggs Recipe

Serves two hungry individuals

Ingredients

• 2-3 medium-size Yukon gold potatoes, cut into bite-size pieces

• 5 oz chorizo

• 1 red bell pepper, diced

• 1/2 red onion, diced

• 1 tablespoon canola oil

• 1 teaspoon salt

• 1/2 teaspoon paprika

• 1/2 teaspoon cumin

• Green onion, thinly sliced

• Fried eggs

Directions

Heat a cast iron or large non-stick skillet over medium high heat. Cook chorizo. Meanwhile, microwave potato chunks for 5-7 minutes, until potatoes are just tender. Remove chorizo from pan and set aside. 

Add canola oil to skillet and add potatoes, scraping up brown chorizo bits. Season with salt, paprika and cumin and stir to combine. Cook for 10 minutes, stirring often until potatoes start to brown and become crisp. Add peppers and onions, stirring to combine with potatoes and cook for another 5 minutes. Meanwhile, cook your fried eggs to your desired liking, but the runnier the yolk, the better! Once peppers and onions are soft and potatoes are nice and brown, add chorizo and cook for 1-2 more minutes. Remove from heat and serve with fried eggs and green onions. 

Optional variations:

• Swap red bell peppers for poblano peppers, and red onion for green onions for even more Southwestern flair

• Swap red onions for yellow onions for a milder, sweeter finish

• Top with avocado instead of green onions for an extra creamy component