Cheesy Chorizo Breakfast Hash with Runny Eggs

Name: Cheesy Chorizo Breakfast Hash with Runny Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb baby gold potatoes — diced into 1/2-inch cubes (Yukon Golds hold their shape best); 1 red bell pepper — diced; 1 tsp smoked paprika; 1 1/2 cups Monterey Jack cheese — shredded (pepper jack works for extra kick); 1 medium yellow onion — diced; 2 cloves garlic — minced; 4 large eggs; 1/4 cup fresh cilantro — chopped (plus sliced jalapenos if you like heat); salt and black pepper to taste; 8 oz Mexican chorizo — casings removed; 1 green bell pepper — diced; 1/2 tsp ground cumin; 2 tbsp olive oil — divided

by Unknown

Prep: 10 minCook: 30 minTotal: 40 min4 servings0 forks

Crispy-edged potatoes, spicy chorizo, sweet peppers, and onions all get a blanket of melted cheese with runny-yolked eggs baked right on top. One big skillet, maximum morning payoff.

Ingredients

1 lb baby gold potatoes — diced into 1/2-inch cubes (Yukon Golds hold their shape best)
1 red bell pepper — diced
1 tsp smoked paprika
1 1/2 cups Monterey Jack cheese — shredded (pepper jack works for extra kick)
1 medium yellow onion — diced
2 cloves garlic — minced
4 large eggs
1/4 cup fresh cilantro — chopped (plus sliced jalapenos if you like heat); salt and black pepper to taste
8 oz Mexican chorizo — casings removed
1 green bell pepper — diced
1/2 tsp ground cumin
2 tbsp olive oil — divided

Instructions

1Add the diced potatoes to a pot of generously salted water, bring to a boil, and cook 5 minutes until just tender. Drain well and pat dry.
2Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. Crumble in the chorizo and cook 5 to 6 minutes, breaking it into crumbles, until browned and crisp. Remove with a slotted spoon, leaving the rendered fat in the pan.
3Add the remaining olive oil and the potatoes. Cook undisturbed 4 to 5 minutes until golden on one side, then stir and crisp another 4 to 5 minutes. Season with salt and black pepper.
4Add the onion and bell peppers and saute 4 minutes until softened. Stir in the garlic, smoked paprika, and cumin and cook 1 minute until fragrant.
5Return the chorizo to the skillet, toss everything together, and spread the hash into an even layer.
6Sprinkle the cheese evenly over the hash. Make 4 shallow wells and crack an egg into each. Cover the skillet and cook 4 to 5 minutes, until the cheese is melted and the egg whites are set but the yolks are still runny.
7Rest 2 minutes off the heat, scatter the cilantro (and jalapenos if using) over the top, and serve straight from the skillet.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

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