I'm constantly whipping up this chorizo breakfast hash for breakfast (duh), but equally lunch, dinner... Really any time! It's a great "don't have anything to cook" recipe to keep in your arsenal as you can make it with pretty much any assortment of whatever you have in your fridge. I don't think I've ever made it the same way twice, but always improvise depending on what I have on hand. And it ends up pretty good whatever you put in it! Well, within reason that is...
Some variations I've tried in the past include tweaking it for different themes, for example an Italian inspired version with pancetta, sundried tomatoes, olives, mozzarella and basil. Really as long as you've got the potato base, it works! I've listed my usual ingredients, but check the notes for easy subs, or customise it to your liking!
Notes
- I've parboiled, roasted and then fried the potatoes as I find they turn out best that way, however you can just roast or just fry if you're feeling lazy! If just frying, I'd recommend frying them first in a separate pan as they need longer than the rest of the veg.
- Some possible substitutions if you don't have all the ingredients: chopped bacon or prawns for the chorizo (keep in mind prawns will only need a minute or two so add these in just before the spinach), chives or sliced chilli instead of spring onion, black beans for a vegetarian version.
- I'd recommend chopping up the veg as you go along, whilst the potatoes are cooking.
- Pretty much everything is optional, apart from the potatoes.
Chorizo Breakfast Hash Recipe
A simple breakfast or brunch recipe that can easily be customised depending on what you have in the fridge!
Ingredients
- 3 tbsp olive oil
- 4 potatoes medium/large
- 1 onion chopped
- 1.5 peppers chopped (I usually use half each of three different ones to add more colour!)
- 2 large cloves of garlic finely diced
- 6 mushrooms sliced (I used chestnut, but any standard mushroom will work)
- 3/4 chorizo sausage
- 3 handfuls spinach
- 4 eggs
- 1 spring onion finely sliced
- 1 handful coriander and/or parsley
- 1 tsp chilli flakes
- cheddar or feta
- 1 avocado
- salt and pepper
- hot sauce I used sriracha, any will do!
- 3 tsp herb salt (I buy this pre-mixed from Tiger), otherwise use 2 teaspoons mixed herbs and one teaspoon salt
Instructions
- Turn the oven on to 200 degrees celsius, and put a large saucepan of water on to boil. When the water is bubbling add the chopped potatoes and allow to par-boil for 5 minutes, until just starting to soften.
- Drain par-boiled potatoes and transfer to a large baking tray. Mix potatoes with 2 tablespoons of oil, a liberal sprinkling of pepper and the herb salt.
- Put potatoes in the oven for 30 minutes, until browning and starting to crispen.
- Meanwhile, heat 1 tablespoon of oil in a large, deep saucepan over a medium heat. When hot add the chopped onions and cook for 5 minutes, stirring regularly, until starting to soften and become translucent.
- Add the chopped peppers and season with a dash of salt and pepper. Cook for a further 4-5 minutes, stirring regularly. If it starts to dry out and stick at any point add a splash more oil.
- Stir in the sliced chorizo, diced garlic, and sliced mushrooms. Allow to cook, stirring regularly, for another 5 minutes, until the flavours are well mixed and everything has softened (but not too mushy!). If the potatoes aren't done yet, take the pan off the heat until they're ready.
- Once the potatoes have browned and crisped up, stir them into the pan and allow to cook for a further 3-4 minutes.
- Stir the spinach into the pan in batches until starting to wilt (around 1 minute).
- Create four small wells in the pan, and crack the eggs into these wells. Cover the pan and allow to cook for 5 minutes. When the eggs are nearly done, grate or crumble over your cheese of choice. Remove from the heat when the eggs are done - the whites should be hardened but the yolks still soft and runny.
- Serve with sliced avocado, chilli flakes, spring onion, coriander or parsley, and a drizzle of hot sauce.
Notes
- I've parboiled, roasted and then fried the potatoes as I find they turn out best that way, however you can just roast or just fry if you're feeling lazy! If just frying, I'd recommend frying them first in a separate pan as they need longer than the rest of the veg.
- Some possible substitutions if you don't have all the ingredients: chopped bacon or prawns for the chorizo (keep in mind prawns will only need a minute or two so add these in just before the spinach), chives or sliced chilli instead of spring onion, black beans for a vegetarian version.
- I'd recommend chopping up the veg as you go along, whilst the potatoes are cooking.
- Pretty much everything is optional, apart from the potatoes.
Oh this looks delicious