Chorizo Hash with Eggs
AuthorDylan WerthDifficultyBeginnerThis recipe makes for an amazing breakfast! Be sure to get 100% pasture-raised beef and organic spices to ensure it is healthy chorizo.
Heat the butter in a well-seasoned cast-iron skillet over medium heat. Add potatoes and onions and sauté for 5 minutes. Also, add the jalapeño to roast in the side of the pan.
Add the chorizo and begin chopping in the pan with a metal/wooden spatula. Immediately add the cilantro and sea salt to taste.
Once the chorizo is about 70% cooked (8-10 minutes), add the cherry tomatoes, garlic, and lime juice.
Make 3 wells in the chorizo hash and crack an egg into each one. Add sea salt to taste on the eggs and cook, covered, until the whites are set (3-4 minutes).
Garnish with cilantro leaves, remove jalapeño, chop and add it back to the hash, then serve.
Ingredients
Directions
Heat the butter in a well-seasoned cast-iron skillet over medium heat. Add potatoes and onions and sauté for 5 minutes. Also, add the jalapeño to roast in the side of the pan.
Add the chorizo and begin chopping in the pan with a metal/wooden spatula. Immediately add the cilantro and sea salt to taste.
Once the chorizo is about 70% cooked (8-10 minutes), add the cherry tomatoes, garlic, and lime juice.
Make 3 wells in the chorizo hash and crack an egg into each one. Add sea salt to taste on the eggs and cook, covered, until the whites are set (3-4 minutes).
Garnish with cilantro leaves, remove jalapeño, chop and add it back to the hash, then serve.