Breakfast hash is the ultimate blank canvas. Starchy fried potatoes make the perfect bed for anything and everything.
This Mexican-style rendition of the classic breakfast dish incorporates chorizo, cotija cheese, avocado, hot sauce and eggs. It’s the surest way to turn any brunch into a fiesta in your mouth.
And of course, being the blank canvas that it is, you can add pretty much anything else to it and it’ll still be delicious. Brunch artists, take note!
- 2 pounds Russet potatoes, peeled, cooked firm, chilled
- 3 tablespoons vegetable oil
- 1/2 cup diced yellow onion
- As needed salt and black pepper
- 1 package (10 ounces) beef or pork chorizo
- 2 tablespoons butter
- 4 large eggs
- 1 avocado, smashed, seasoned with chili lime seasoning
- 1/2 cup green chili salsa
- 1/2 cup crumbled Cotija cheese
- As needed Sriracha or cayenne pepper sauce
- 1 Dice cooked, chilled potatoes into 1-inch pieces. Add oil to a large heavy skillet over medium-high heat. Add potatoes and onions; cook for 20 minutes, or until potatoes are golden and crisp, turning occasionally. Season to taste with salt and black pepper.
- 2 While potatoes are cooking, cook chorizo in a medium-size skillet over medium-low heat for 10 minutes, or until fully cooked. Drain chorizo; add to cooked hash browned potatoes.
- 3 Heat butter until foamy in a large skillet; add eggs and cook over low heat to desired doneness.
- 4 To prepare each serving: portion 1/4 of chorizo hash into a bowl; top with 1 fried egg, 1/4 smashed avocado, 2 tablespoons salsa, 2 tablespoons Cotija cheese and hot sauce.