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A serving of mexican potato hash on a white plate with a fork breaking the egg yolk.
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5 from 2 votes

Mexican Potato Hash with Chorizo and Egg (Whole30)

Zesty Mexican Potato Hash is a perfect addition to your "breakfast anytime" repetoire. Start with your favorite oven-safe skillet and ground chorizo. Diced potatoes get pan-fried to perfection with a healthy dose of oil and patience. Add in peppers, onions, and garlic. Crack eggs on top, bake until just set, and serve warm.
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 633kcal
Author Danielle Esposti

Ingredients

  • 2 tbsp olive oil divided
  • 1 lb chorizo casings removed; or diced to ½" if using smoked
  • 24 oz yukon gold or russet potatoes diced to ½”
  • ½ 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.
    Cooked crumbled chorizo sausage in a cast iron skillet.
  • 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.
    Small diced yukon gold potatoes sautéing in a cast iron skillet.
  • Add the onion and bell pepper and toss with the potatoes. Saute, stirring occasionally, until the onion is translucent, 4-5 minutes.
    Diced yukon gold potatoes with bell pepper and onion, sautéing in a cast iron skillet.
  • Add the jalapeno and garlic; cook, stirring frequently, 1-2 minutes.
    Sautéed Mexican potato hash in a cast iron skillet with potato, onion, bell pepper, jalapeno, and garlic.
  • Return the sausage to the skillet and toss until all ingredients are evenly distributed.
    Mexican potato hash with chorizo sausage in a cast iron skillet.
  • 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.
    Adding an egg to potato hash to make it a complete meal.
  • Remove from the oven using oven mitts. Garnish with chopped chives and serve immediately
    Cooked potato hash with chorizo sausage and eggs in a cast iron skillet.

Notes

Make ahead:  make the hash through step 6. Cool, then store in the fridge. Reheat an individual portion in the microwave or in a skillet until crips, then top with a fried or poached egg.

Nutrition

Calories: 633kcal | Carbohydrates: 38g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 185mg | Sodium: 88mg | Potassium: 900mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8% | Vitamin C: 197% | Calcium: 12% | Iron: 13%