Chorizo Hash with Eggs

2 lbs Beef Chorizo

3 Eggs

3 Red potatoes, diced

1 Yellow Onion, diced

1 Jalapeño

¼ cup Cherry Tomatoes, quartered

¼ cup Cilantro, chopped

1 tbsp Cilantro for garnish

1 Garlic Clove, minced

1 Lime, juice of

1 tbsp Butter

Sea Salt to taste

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.

Print Options:

Chorizo Hash with Eggs