There’s two things that I absolutely love. That would be breakfast and one skillet meals. A hash is like the perfect marriage of the two, and a good cast iron skillet is essential in the cooking process.
There’s many ways to make a hash, but I love to start mine with a meat and potatoes base, add some veggies, and of course the eggs on top. I topped this with Sriracha (aka “Rooster Sauce”), it just flowed perfectly with the flavors.
The very first ingredient of this particular hash was Chorizo. I used Mexican Pork Chorizo, typically found either in the meat department near sausages or sometimes located in the hispanic food section of your local grocery store or supermarket. If your area has any latino supermarkets or stores, you can also find Chorizo there. Mexican Chorizo usually comes in either beef or pork, for this dish I used pork, but you can use either. Mexican chorizo is also a loose sausage, seasoned with paprika and cured with vinegar. It’s similar to the texture of ground beef or ground soy meat, but red from the spices and tends to be greasy. It’s wonderful for breakfast mixed up with eggs and potatoes, and you usually don’t need much more seasonings when you’re using chorizo. The other meat I used was a Cajun Style Andouille chicken sausage. I love Aidells products, and always have a few varieties hanging out in my freezer to play with. There’s some great flavor varieties, and I actually used the mini andouille for the pigs in a blanket I made a while back. But I digress.
With these two meats, I knew the flavor profile was going to be spicy and flavorful. I added some potatoes, a few handfuls of my favorites veggies and once everything was soft and cooked, I cracked a few eggs on top and threw the skillet in the oven. It was husband approved, which is no surprise. It’s definitely a man’s meal with all that meat and potatoes, but I enjoyed it as well. This is a great dish to add some variety to your routine breakfast or brunches!
- 1/3 cup uncooked chorizo
- 4 medium russet potatoes, diced
- 1 large red onion, chopped
- 2 green onions, chopped
- 1 cup spinach leaves, chopped
- 1 cup sliced mushrooms
- 1 small green bell pepper
- 1 small red bell pepper
- 2 andouille sausage links, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dry rosemary
- 1 teaspoon dry basil
- 4 large eggs
- salt & pepper, to taste over eggs
- 2 tablespoons chopped italian parsley