Mexican Chorizo Hash
January 11, 2018
Categories: Breakfast, Pork Sausage, Eggs, Spinach, Mexican, Southern, 5-Minute Prep, One-Pot Meal, Brunch, Gluten-Free, Non-Dairy, Mexican Dinner, more
"To me, this is a breakfast for dinner dish. Make sure you use Mexican chorizo (the uncooked type). Don't stir too much so that your potatoes get some nice crispiness!"
- Serving Size: 1 (353.2 g)
- Calories 375.8
- Total Fat - 19.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 233.3 mg
- Sodium - 818.5 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 4.7 g
- Sugars - 2.7 g
- Protein - 19.6 g
- Calcium - 142.3 mg
- Iron - 5.2 mg
- Vitamin C - 49.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Heat a large skillet over medium-high heat. Add the chorizo to the pan. Cook 3 minutes or until browned, stirring to crumble.
Add the onion, bell peppers, salt, and black pepper; cook 3 minutes stirring occasionally.
Add the spinach; stir until the spinach wilts. Remove the sausage mixture from the pan. Set aside.
Add the oil to the pan; swirl to coat. Add potatoes; cook 8 minutes or until the bottom is crisp.
Stir in the sausage mixture.
Make 4 egg-size spaces in the pan with a spoon. Crack 1 egg into each space. Cover and cook for 4 minutes or until the egg yolks are slightly set or to your liking.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use Mexican chorizo for this recipe, as it will give the dish the best flavor and texture.
- If using frozen hash brown potatoes, be sure to thaw them completely before adding to the pan.
- For the chorizo sausage, substitute ground turkey or beef. The benefit of this substitution is that it will lower the fat and cholesterol content of the dish, making it a healthier option.
- For the hash brown potatoes, substitute sweet potatoes. The benefit of this substitution is that it will add more vitamins and minerals to the dish, as well as a slightly sweet flavor.
Vegetarian Variation Replace the chorizo with 1 cup of cooked black beans, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of smoked paprika. Cook the onion, bell peppers, salt, and black pepper as directed. Add the spinach and cook until wilted, then remove from the pan. Add the oil to the pan and swirl to coat. Add potatoes and cook as directed. Stir in the bean mixture and make 4 egg-size spaces in the pan with a spoon. Crack 1 egg into each space. Cover and cook for 4 minutes or until the egg yolks are slightly set or to your liking.
Mexican Street Corn Salad - This light and flavorful side dish is the perfect accompaniment to the Mexican Chorizo Hash. The sweetness of the corn, the tang of the lime, and the crunch of the cotija cheese all come together to create a great contrast to the saltiness of the chorizo. Plus, it's a great way to add some extra veggies to the meal!
Chile-Lime Grilled Shrimp: This zesty seafood dish is the perfect complement to the Mexican Street Corn Salad. The spicy-sweet combination of chile and lime adds a nice kick to the meal, and the shrimp is full of flavor and healthy protein. Plus, it's easy to make and ready in minutes, making it a great addition to the Mexican Chorizo Hash.
Q: What type of chorizo is used in this recipe?
A: This recipe calls for Mexican chorizo, which is a raw type of sausage.
Q: What is the best way to cook chorizo?
A: The best way to cook chorizo is to start by crumbling it into a hot skillet and cooking it over medium-high heat until it is browned and cooked through.
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Mexican Chorizo Hash is a popular dish in the Mexican cuisine. It is believed to have originated in the state of Jalisco, Mexico, where it was made with pork, garlic and chili peppers. The dish was popularized by the famous Mexican chef, Rick Bayless, who has featured it in many of his cookbooks and television shows.
This dish is also believed to have been a favorite of the late Mexican actor and singer, Pedro Infante. He is said to have enjoyed this dish for breakfast and dinner. He even featured it in one of his most popular songs, "La Chorreada".