We just got back from our week long trip in Oregon. It was so relaxing, we stayed in the country in the most charming and cozy cottage where they have a bunch of Alpacas. I haven’t cooked for week and really miss it. My lovely friend from work, Gina, has given me a cast iron skillet
If you don’t have a cast iron pan, no worries. I made Italian Sausage Potato Hash with a regular pan before. Here’s the link to recipe, Italian Sausage Potato Hash.
If you haven’t had Chorizo, let me tell you a little bit about it. It is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. The meat is seasoned with garlic, salt and smoked paprika which gives it its vibrant color. You’ll usually find Spanish chorizos with the other cured and smoked sausages, like salami. The Mexican versions are made from fresh (raw) pork, beef or chicken turkey or even tofu and usually has chili peppers in it so it’s a little spicy. I’ll be using the Mexican pork chorizo in my Chorizo Potato Hash today.
Let’s cook some food!
Peel and cut 2 russet potatoes into cubes. Put the potatoes in a sauce pan and cover with cold water and a handful of salt. Bring the water to a boil, then lower the heat and cook them about 10 minutes.
Drain them in a colander. Set aside.
Heat about 1 tablespoon of Canola or vegetable oil in a cast iron skillet
Add garlic, onion and bell pepper, I’m using half red and half yellow today. You can use any colors, there’s no set rule here. Mix them together and let all the veggies cooked.
Add the cooked potatoes into the skillet. Mix everything together. Taste it and see if it needs salt or pepper. I didn’t add any at all since the pork chorizo that I’m using is giving out so much flavor already.
Press it down into the skillet. Hold tight, don’t stir no matter how much you want to. Let it sit for about 5 minutes. This will create a nice brown crust on the bottom of the skillet. Yum!!! That’s why I love the cast iron skillet
Crack in the eggs.
Cover with a lid until the whites are set and cooked.
Look at those eggs! 🙂
Sprinkle with some green onions.
Serve up the Chorizo Potato Hash with eggs on top of each portion. In my opinion, the best part is when you cut into the egg and the yolk runs out. Enjoy!
I hope you give the Chorizo Potato Hash a try. The recipe card is below.
- 1 lb. Mexican chorizo (pork, beef or chicken)
- 2 russet potatoes, peeled and cut into cubes
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper (or any colors), chopped
- 1 green onion, chopped
- 1 tablespoon Canola or vegetable oil
- 4 eggs
- Salt and pepper
- Peel and cut potatoes into cubes. Put them in a sauce pan and cover with cold water and a handful of salt. Bring the water to a boil, then lower the heat and cook them about 10 minutes. Drain them in a colander. Set aside.
- Heat Canola or vegetable oil in a cast iron skillet over medium heat. Add chorizo to the hot pan. Cook until golden brown.
- Add garlic, onion and bell pepper. Mix them together and let all the veggies cooked.
- Add the cooked potatoes into the skillet. Mix everything together. Taste it and see if it needs salt or pepper. Press it down into the skillet. Let it sit for about 5 minutes. This will create a nice brown crust on the bottom of the skillet.
- Crack in the eggs. Cover with a lid until the whites are set and cooked. Sprinkle with some green onions. Serve up the Chorizo Potato Hash with fried eggs on top of each portion. Enjoy!
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