Mexican Breakfast Hash

Name: Mexican Breakfast Hash
Ingredients: 4 large red potatoes, chopped in large cubes; 5-6 ounces fresh pork chorizo; vegetable oil; kosher salt & freshly ground black pepper; 3/4 teaspoon paprika; 2 cloves garlic, minced; 1/2 serrano pepper, seeds & ribs removed, minced; 4 large eggs, beaten with a couple tablespoons of cream or milk; 2 scallions, chopped; small handful chopped cilantro; queso fresco, lime wedges, salsa/hot sauce, for serving

11 ingredients

4 steps

Ingredients

4 large red potatoes, chopped in large cubes
5-6 ounces fresh pork chorizo
vegetable oil
kosher salt & freshly ground black pepper
3/4 teaspoon paprika
2 cloves garlic, minced
1/2 serrano pepper, seeds & ribs removed, minced
4 large eggs, beaten with a couple tablespoons of cream or milk
2 scallions, chopped
small handful chopped cilantro
queso fresco, lime wedges, salsa/hot sauce, for serving

Directions

1

Bring a medium pot of water to a boil. Add a large pinch of salt and the potatoes; boil 4-5 minutes, until almost tender. Drain the potatoes and spread out on a towel to dry.
2

Meanwhile cook the chorizo over medium-low heat until cooked through and crisp on the edges, about 10 minutes. Transfer the chorizo to a paper towel lined plate. Increase the heat to medium high, add a few tablespoons of oil and the potatoes to the pan. Cook, stirring frequently, until well browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground black pepper to taste.
3

Turn the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, stir for a minute or so until the eggs are cooked through; remove from heat.
4

Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.