Description
The secret to perfectly cooked potatoes in a Chorizo Breakfast Hash? Cold soaking and parboiling the potatoes! This Mexican inspired breakfast recipe features crunchy potatoes, flavorful chorizo, peppers and onion; it’s great served with warm tortillas, eggs, and avocado.
Ingredients
Units
Scale
- 4 yukon gold potatoes (about 4 cups cubed), cubed
- 1 lb chorizo*
- 1 pepper (bell pepper, poblano, etc.), diced
- 1/2 yellow onion, diced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp salt
- optional additions: warm tortillas, grated cheese, avocados, eggs
Instructions
- Soak & boil the potatoes. After dicing your potatoes, add to a bowl of cold water to soak for 10 minutes. While those soak, bring a pot of salted water to a boil. Strain the potatoes from the cold water and transfer into the pot of boiling water to cook until fork tender, about 5-10 minutes.
- Cook the chorizo and potatoes. While potatoes boil, add the chorizo to a large pan over medium high heat. Break up chorizo as it browns and remove from the pan once fully cooked. Once potatoes are fork tender, strain and add to the pan with rendered chorizo fat. Cook until they begin to turn crispy, 10-20 minutes.
- Add chorizo, pepper, onion, and seasonings. Toss the cooked chorizo, diced pepper and onion into the pan and season everything with paprika, garlic powder, onion powder, salt and pepper. Toss to coat evenly with the spices.
- Finish & serve. Continue to cook everything until the veggies are cooked to your desired doneness, adding a teaspoon of oil if necessary. Serve with whatever you like (cheese, fried eggs, sliced avocado, and/or tortillas). Enjoy!
Notes
*I recommend using raw chorizo (without casing, if possible) to render lots of fat to cook the potatoes with.