The only thing better than a good breakfast is a good breakfast that requires only one skillet.
This Chorizo Egg and Pepper Hash is a hard to resist and filling breakfast that everyone will enjoy.
Read More Here About Cooking With Mexican-Style Chorizo
Chorizo and eggs are enjoyable because of how versatile they are.
Chorizo Egg and Pepper Hash
2 cups red potatoes, diced (about 4-5 small red potatoes
1 large green bell pepper, seeded, diced
1/2 pound Mexican pork chorizo
4 eggs, room temperature
1/8 cup full fat milk or heavy cream
1 tablespoon avocado oil
Salt and black pepper for seasoning
Whisk eggs with milk or heavy cream until combined. Set aside.
Wash the potatoes and chop into bite sized pieces. Season with salt and pepper.
Next add a tablespoon of avocado oil to a large nonstick skillet over medium-high heat.
When oil is heated, add seasoned potatoes and spread evenly over surface of skillet. Cover the skillet with a lid and let cook for 3-4 minutes.
Remove lid and stir potatoes about – doing so every 2-3 minutes for 12-15 minutes or until potatoes are caramelized but not burnt.
Remove lid stir about and replace lid – wait 3 minutes and repeat (12-15 minutes).
Remove cooked potatoes from heat and spoon into a large plate and set aside.
Using the same skillet over medium-high heat, add chopped bell pepper and cook until fragrant and it has some charring (about 5-7 minutes). Remove from heat and add to the plate of cooked potatoes.
Replace skillet to medium-high heat, add chorizo and break up using a spatula. Cook until fat has rendered, about 9-10 minutes.
Next, add whisked eggs with cooked vegetables. With a spatula, stir about constantly until eggs have cooked, about 3-5 minutes.
Remove from heat and divide the Chorizo Egg and Pepper Hash among 3-4 plates. Serve with flour tortillas, if desired.
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Read more here about: The Roots Of Mexican Cuisine.
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