Citrus Chorizo Hash
I love a hash! There. I said it. The definition of a hash in my own words is: chopped potatoes and meat cooked in a skillet topped with a fried egg. I make hashes for breakfast, lunch, and dinner regularly! It is so easy and completely delicious. It MUST, and I mean must, be cooked in a cast iron skillet. For the longest time I thought it wasn’t important to have a cast iron skillet. Then I got one and my life was forever changed. I love the heck out of a nonstick pan, but nothing compares to the crust you get from a cast iron skillet.
You can use any kind of potato for this hash, but I like Japanese sweet potatoes. They are purple on the outside and white on the inside. I don’t love the taste of sweet potatoes, but I do really like Japanese sweet potatoes. The taste is similar to regular sweet potatoes but much milder in my opinion. I also really love to use plantains for hash. Their flavor fills me with delight.
The first thing you need to do for this hash is peel and chop your potatoes. You don’t have to peel them if it becomes a thing for you. I prefer mine peeled and in small bite sized pieces. Then they’re easier to eat and you can get a good crust on them.
Fry your pepper bacon in your cast iron skillet.
Remove bacon from the pan and cook your potatoes in the bacon fat! No other fat will do.
Once your potatoes are browned, push them to the sides of the pan and add the chorizo. I buy my chorizo premixed and my favorite is from Whole Foods.
Add red onion, cumin, chili powder, and minced pickled jalapenos. Cook until the onion is soft and chorizo is browned.
Add bacon to pan and orange zest! Orange is the perfect flavor complement to chorizo. It brings out the complexity of the spices while also naturally sweetening this dish. It calms the spice down a bit. You could also add a bit of the juice from the orange if you’re really feeling the orange vibe.
Now it’s time to fry your eggs. This I use a nonstick pan for. Add a stick of butter (I use this one) to the pan on medium heat. Once melted, add eggs (I work in batches of 2 eggs at a time) to the skillet. I like my whites to be a little bit crispy, so I turn the heat up a bit. THE SECRET TO PERFECTLY FRIED EGGS IS COMING IN HOT!
Baste your eggs in butter. Basically, give them a bath in butter. You can totally use ghee or coconut oil for this, but butter is the best. You do have to work quickly so the butter doesn’t burn. I jiggle the pan to check the yolks and get them juuuuust how I like them.
Remove your eggs from the pan and add to the hash. I like to garnish this beauty with cilantro.
That’s it! You can enjoy this for breakfast, lunch, dinner, brunch, brinner... you name it! Enjoy, friends!
Citrus Chorizo Hash
- 3 Japanese sweet potatoes, peeled and chopped
- 1/2 lb pepper bacon, fried crumbled
- 1 lb chorizo
- 1/4 chopped red onion
- 1/4 teaspoon cumin
- 1 teaspoon Mexican chili powder
- 2 Tablespoons pickled jalapeños, chopped
- 1 Tablespoon orange zest
- salt and pepper, to taste
- 3-4 pasture raised eggs
- Peel and chop potatoes. Fry bacon in cast iron skillet, remove from pan. Cook potatoes in bacon fat. Push potatoes to edges of the pan. Add chorizo. Add red onion, cumin, chili powder, and jalapeños. Cook until chorizo is browned and onions are soft. Add crumbled bacon back to pan. Add orange zest.
- Melt one stick of butter in a nonstick pan on medium heat. Crack eggs in skillet two at a time. Baste with butter for 3 minutes or until desired doneness. Jiggle pan to check doneness of yolks.
- Add eggs to hash. Top with salt and pepper to taste. Garnish with cilantro.