Say yes to the mess! Mexican Potato Hash with Chorizo and Eggs sure ain’t pretty, but boy does it have a good “personality.” Pan-fried potatoes make the perfect crispy – yet pillowy – base for this savory hash. Smoky chorizo and jalapenos add a welcome spicy kick, while baked eggs lend a creamy finish. This paleo and Whole30 recipe is equally bold at breakfast and super at suppertime.
I’m admittedly becoming more and more obsessed with hashes. Y’all know I love tasty comfort food that gives you the warm fuzzies. And you know I’m a huge proponent of all-day breakfast. But what’s been doing it for me lately is that hash, well… I’m just gonna say it – because there’s truly no way to put it politely – but to me, hash is the meal equivalent of zero f*cks. And I don’t know about you, but I am at the point in this seemingly never-ending pandemic where I have less than zero of those left.
Now let me clarify before you think I just put a bunch of crap in a skillet and warmed it up. (I’d walk away from my shining food empire on this salty hill before I ever phoned it in on you, dear reader.) A centuries-old way to use up leftovers, hash is the path of least resistance to culinary satisfaction. It’s a state of mind. One step up from the hobo skillet and the garbage plate. It’s about embracing and working with what you’ve got (and in most cases making it even tastier by dredging it in salt and fat.)
I once asked a friend of mine (who’s an above average cook) for suggestions on how to use leftover pot roast for this very blog. She laughed and said “You couldn’t use it publicly or professionally… but I like to saute up peppers and onions, slice the beef real thin, crack an egg in it, fry it all up and then smother the entire thing in Cheez Whiz. You know… like a hash.”
And you know what? That’s the exact spirit I’m here for. Just with different ingredients. Cause zero f*cks doesn’t have to mean zero class.
Perfecting pan-fried potatoes
- Choose russets or yukon golds for the best crispy outside/creamy inside combination.
- Clean them with a gentle scrubber, but there’s no need to peel.
- If using cast iron, it must be well seasoned or those ‘taters are gonna stick.
- Abandon your preconceptions, all ye who enter, and be sure to follow the recipe. Perfect pan-friend potatoes require (1) more oil than you think and (2) more time to cook than you think. But the result is, of course, #worthit.
Tips for making Mexican potato hash perfectly
- Dice the potatoes on the smaller side – about 1/2″ – so they’ll cook quickly, and evenly.
- Use bulk chorizo sausage, or simply remove the casings and crumble.
- Heads up – smoked or chicken chorizo won’t crumble, but you can still use it! Simply dice to 1/2″ and saute until golden brown.
Make potato hash for meal prep
Cook the hash completely, but do not add the eggs. Store in the fridge for up to 5 days in an airtight container. Reheat on the stovetop to re-crisp, then top with a fried or poached egg (cooked separately).
More hash (and hash-ish) recipes you’ll love
- Brussels Sprouts Hash
- Sweet Potato Hash
- Sweet Potato Hash with Bacon and Apples
- Paleo Ground Turkey Hash with Squash and Peppers
- Healthy(ish) Eggs Benedict Casserole
Did you make this Mexican inspired potato hash? I’d love to know how it turned out! Leave a comment and a rating below.
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Mexican Potato Hash with Chorizo and Egg (Whole30)
Print Recipe Rate this Recipe Pin RecipeIngredients
- 2 tbsp olive oil, divided
- 1 lb chorizo, casings removed; or diced to 1/2" if using smoked
- 24 oz yukon gold or russet potatoes, diced to ½”
- 1/2 tsp kosher salt
- 1 small yellow onion, diced to ½”
- 1 red, orange, or yellow bell pepper, diced to ½”
- 1-2 jalapenos, minced
- 2 cloves garlic, minced
- 4 large eggs
- chopped chives, for garnish
Instructions
- Heat the oven to 400°F.
- Heat a 12” ovenproof skillet (we like cast iron) over medium high heat. Add 1 tbsp olive oil and heat until the oil is shimmering; add the chorizo, toss to coat in the fat, then cook until no longer pink. Removing using a slotted spoon.
- Add the remaining olive oil to the rendered fat and allow to heat. Add the diced potatoes and ½ tsp salt, then toss to coat in the fat. Saute the potatoes, stirring occasionally, until tender and browned, 18-20 minutes.
- Add the onion and bell pepper and toss with the potatoes. Saute, stirring occasionally, until the onion is translucent, 4-5 minutes.
- Add the jalapeno and garlic; cook, stirring frequently, 1-2 minutes.
- Return the sausage to the skillet and toss until all ingredients are evenly distributed.
- Turn off the burner, then make 4 wells in the pan. Gently crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are just set, 8-10 minutes.
- Remove from the oven using oven mitts. Garnish with chopped chives and serve immediately
Hollis Ramsey
I’m not dieting but I searched a long time before finding a recipe that (1) used Mexican chorizo, (2) used unpeeled unparboiled diced potatoes cooked in the chorizo oil a cast iron skillet with onions, jalapeños and garlic, (3) topped with eggs and into a hot oven only until the whites are set. I have lots of green onions so will add as a garnish. Excellent recipe. Gracias!