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This sizzling potato hash combines the smoky richness of Spanish chorizo with crispy potatoes and baked eggs for the ultimate breakfast skillet. The contrasting textures of crispy potatoes, tender peppers, and runny egg yolks create a perfectly balanced one-pan meal that's impressive enough for weekend brunch but satisfying enough for dinner.
I first made this hash when hosting an impromptu brunch for friends after a late night out. The combination of spicy chorizo, crispy potatoes and those perfect runny eggs had everyone scraping the skillet clean. It's since become my signature dish whenever anyone stays over.
Ingredients
- Russet or Yukon gold potatoes: These starchy varieties crisp up beautifully while maintaining a fluffy interior. Look for firm potatoes without green spots or sprouts.
- White vinegar: Adding this to the potato cooking water helps the cubes maintain their shape during boiling.
- Spanish chorizo: This cured sausage provides deep smoky flavor and renders beautiful red-tinted oil that seasons everything else. Choose a high-quality version with visible fat marbling.
- Vegetable oil: Provides the high smoke point needed for truly crispy potatoes. You can substitute canola or olive oil based on what you have on hand.
- Ground cumin and paprika: These warm spices complement the chorizo and add aromatic depth. Always use fresh spices for best flavor.
- Scallions: Provide mild onion flavor and bright color contrast. Look for firm stalks with vibrant green tops.
- Poblano pepper: Adds moderate heat and earthy flavor. Select glossy peppers that feel heavy for their size.
- Eggs: The crowning glory with their creamy yolks that create a natural sauce. Farm-fresh eggs will have the most vibrant yolks.
- Cilantro: Brings fresh herbal notes to balance the rich components. Choose bunches with perky leaves and no yellowing.
- Avocado: Contributes creamy richness and cooling contrast to the spicy elements. Select slightly yielding fruit without soft spots.
- Salsa verde: Optional but highly recommended for a tangy bright finish. Homemade offers the freshest flavor.
- Corn tortillas: Perfect for scooping up every last morsel. Warming them enhances their flavor and texture.
Step-by-Step Instructions
- Prepare the potatoes:
- Place diced potatoes in a large saucepan with cold water, vinegar, and salt. This vinegar trick is crucial as it helps the potatoes hold their shape while still getting properly parcooked. Bring to a boil, then simmer until barely tender, about 5 minutes after boiling begins. Drain thoroughly and allow to steam dry for 2 minutes this step is essential for achieving maximum crispiness later.
- Render the chorizo:
- Add chorizo chunks to a cold cast iron skillet and heat gradually over medium heat. Cook patiently, stirring occasionally, until the pieces become crisp and the vibrant red oil has rendered out completely, about 10 minutes. This slow rendering process extracts maximum flavor. Remove the crispy chorizo with a slotted spoon, reserving that precious red oil in the pan.
- Crisp the potatoes:
- Add oil to the chorizo fat in the skillet and heat until shimmering. Add your drained potatoes carefully to avoid splashing. The key here is not to disturb them too frequently about once every 3 minutes is perfect. Let them develop a deep brown crust on multiple sides, which takes about 20 minutes total. In the final 30 seconds, add cumin and paprika, stirring constantly to bloom their flavors without burning. This patience results in potatoes with shatteringly crisp exteriors and fluffy centers.
- Char the vegetables:
- Add fresh oil to the skillet and increase to high heat. Add scallion whites and poblano pepper, allowing them to develop charred spots by not stirring too frequently. This high-heat cooking develops smoky flavor while maintaining some texture. When they have nice charring, combine with the potato-chorizo mixture and create four wells for the eggs.
- Perfect the eggs:
- The fine mesh strainer technique removes the watery part of the egg whites, ensuring your eggs stay compact and cook evenly. Carefully slide each drained egg into its own well in the hash. A few drops of oil on each egg prevents drying in the oven, while a gentle touch with salt and pepper seasons them perfectly.
- Finish in oven:
- Bake just until the whites set but the yolks remain gloriously runny, about 10 minutes. Watch carefully in the final minutes to achieve that perfect consistency. Garnish immediately with the bright green elements fresh scallion greens, chopped cilantro, and diced avocado for both visual appeal and flavor contrast.
The first time I made this recipe, I accidentally overcooked the eggs, losing those gorgeous runny yolks that make this dish so special. Now I set a timer for 8 minutes and start checking them obsessively. Breaking into a perfectly cooked egg with that golden yolk flowing into the crispy potatoes is pure breakfast bliss.
Mastering The Perfect Hash Texture
The key to exceptional hash lies in the contrasting textures. Your potatoes should have a substantial crisp exterior while maintaining a tender interior. This is achieved through the two-stage cooking process first parboiling, then finishing in the skillet. Allow your potatoes to steam dry after draining this removes surface moisture that would otherwise prevent proper crisping. When frying, resist the urge to stir too frequently. Each surface needs prolonged contact with the hot pan to develop that golden crust.
Making It Ahead
This hash adapts beautifully to entertaining because most components can be prepared in advance. The potatoes can be parboiled up to a day ahead and refrigerated. The chorizo can be rendered and vegetables charred earlier in the day. When guests arrive, simply combine everything in the skillet, reheat until sizzling, then add the eggs and finish in the oven. This preparation strategy lets you enjoy company while still serving a freshly made breakfast.
Variations And Substitutions
The basic formula for this hash welcomes adaptation based on what you have available. Sweet potatoes can replace regular potatoes for a nutrition boost and slightly sweeter profile. Mexican chorizo can substitute for Spanish chorizo, though being uncooked, it requires different handling cook it fully before adding other ingredients. For a vegetarian version, use smoked paprika and a diced chipotle pepper to mimic chorizo's smoky qualities, and add black beans for protein. Green bell peppers can replace poblanos for a milder flavor profile ideal for sensitive palates.
Serving Suggestions
This versatile hash works beautifully across mealtimes. For breakfast, simply serve as is with warm tortillas. For brunch, add a simple green salad dressed with lime vinaigrette to balance the richness. For dinner, consider serving smaller portions as a side dish alongside grilled steak or roasted chicken. A dollop of sour cream or Mexican crema adds wonderful richness, while pickled red onions provide tangy contrast. Hot sauce passed at the table allows each diner to customize their heat level.
Frequently Asked Questions
- → How do I ensure the potatoes stay crispy?
For crispy potatoes, make sure they are properly drained and pat dry before frying. Cooking them in a hot skillet with enough oil ensures even browning.
- → Can I use a different type of sausage?
Absolutely! While Spanish chorizo adds bold flavor, you can substitute with another type of sausage, such as Italian or Andouille, for different taste profiles.
- → What’s the purpose of straining the eggs?
Straining the eggs removes excess watery whites, ensuring the eggs cook evenly and maintain a visually appealing appearance in the dish.
- → Can this dish be made vegetarian?
Yes, omit the chorizo and use smoked paprika or chipotle powder for a smoky flavor. You can also add additional vegetables like bell peppers or zucchini.
- → What’s the best way to serve this dish?
Serve the hash with warm corn tortillas, salsa verde, or a squeeze of fresh lime for added zest. It’s great as a standalone dish or paired with a green salad.