I have spent YEARS avoiding Chorizo for many reasons. And all these years have been utterly wasted!! Chorizo is amazing! Seriously, what was my problem? It might have been that I figured it was too spicy for me. I’m a woos. Or it may have been me avoiding things that used to remind me of an ex who while he was two states away going through fire fighter training, the blond bombshell next door used to bring him chorizo breakfast burritos… nothing like a long distance relationship complicated by a blonde hottie and a man’s stomach. Or something. So there I was, avoiding all things chorizo as some sort of half hearted, retaliation for some chick snaking my boyfriend and I was taking it out on breakfast sausage. Girl logic 101. Now here I am devouring all the Chorizo Breakfast hash I can in an effort to make up for years of chorizolessness.
This dish has it all going on – from the three colored baby potatoes lightly fried until they are tender with a sunny side up egg that just oozes into all the right places. It’s like a yolky gold mine, people. And you obviously need a slice or two of sourdough toast to mop it all up with.
Because, well – duh.
So please – do yourself a favor and, don’t take misplace angst and anger on chorizo. Years of chorizolessness is time wasted. And I highly suggest you start your chorizo-session with this. Cause, Wow.
For other chorizo recipes check out these beauties:
Cheesy Chorizo and Caramelized Onion Dip – Foodie Crush
Chorizo and Andoullie Potstickers – Table for Two
Chorizo and Vegetable Soup – Jenny Steffans
Chorizo Breakfast Hash
1 1/2 pound Baby Potatoes, quartered
2-3 Tbsp Vegetable Oil
Salt and Pepper to taste
2/3 pound Chorizo Breakfast Sausage
⅓ cup Red Onion, finely diced
Cilantro, minced for garnish
¼ cup Ranch Dressing
Heat up non-stick skillet with vegetable oil over medium high heat. Add in potatoes, season with salt and pepper and turn with spatula occasionally to fry until golden brown on all sides and fork tender. Remove from skillet and set aside. Add in chorizo sausage and onions, cooking until no longer pink and onions are softened. Place on same plate as potatoes. Keep warm. Wipe skillet of excess grease. Reduce heat to medium. Crack eggs, one at a time, into skillet and let fry. Do not flip. Let sit until whites have become firm. Remove from skillet.
Divide potatoes and sausage onto four plates, top each plate with 1 egg. Sprinkle with minced cilantro and drizzle with ranch dressing or sour cream if desired. Serve.