Chorizo & Hash Egg Skillet

With Valentines Day too quickly approaching – and if you’re in the same mindset as me – you’re probably trying to find the most affective bridge to throw yourself off of.

Kidding, you will more than likely find me outside the nearest liquor store  brown paper bagging my emotions in hopes to pick up an equally disturbed human being to listen to some Counting Crows (Colorblind) on repeat with. 

I wish I had no limbs.

Jokes. I’m not that depressing. I prefer to eat my emotions. At home. By myself. Alone. Listening to Colorblind on repeat in a dark room………………..

The key ingredient here being Colorblind by Counting Crows. 

No (but yes) in all seriousness, the Hallmark Holiday is just around the corner and despite the cuteness of couples that makes me kind of want to throw up in my mouth a little bit (or not at all) I’ve decided to share with you a dynamite breakfast in bed meal that could possibly save you from having to go out to dinner later on in the evening and instead you could be awarded with take out Chinese,  Sylvester Stalonne’s finest (Rambo) &  perhaps a little Marvin Gaye a-c-t-i-o-n. 

Chorizo & Egg Hash Skillet.

You can thank me later.

Recipe Notes:

This recipe is pretty easy to nail and is aesthetically pleasing so a total win in my book. All you really need is just a large skillet with a lid. And to not get any egg shells upon cracking (but if you do – just quickly scoop ’em out with another egg shell – no problem)

If for some reason chorizo isn’t available go ahead and use Spicy Italian Sausage….. it won’t produce the same exact flavor, but will be close enough. 

5.0 from 5 reviews

Chorizo & Egg Hash Skillet

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

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Ingredients

• ½ lb golden potatoes peeled & cut into ½" pieces
• ½ lb sweet potatoes peeled & cut into ½" pieces
• 1 tbsp olive oil
• 1 lb Mexican style chorizo, casings removed
• 1 yellow onion, chopped into small pieces
• 4 garlic cloves, minced
• 2 tsp adobo chili powder
• 1 tsp paprika
• 1 tsp minced fresh thyme
• 1 tsp cumin
• 8 eggs
• 2 tsp chives, chopped
• Salt & Pepper to taste

Optional Toppings

• Fresh Avocado Slices
• Sour Cream
• Hot Sauce

Instructions

1. First preheat your oven to 450 and on a baking sheet toss your potato pieces with the olive oil. Spread out and place in oven and roast for about 25 minutes. Until soft
2. While potatoes are roasting, in a large skillet over medium high heat add your chorizo and brown, breaking the sausage into small pieces. Pour out about ½ of the fat and then bring skillet back to heat.
3. Add your onion and cook until onion is translucent, about eight minutes.
4. Stir in garlic, chili powder, paprika, thyme & cumin.
5. At this time if potatoes have finished roasting, immediately add them to the skillet. Flipping until potatoes are browned on edges. If potatoes haven't finished yet reduce heat to a simmer until potatoes are ready. Once they are ready turn heat back up to medium high.
6. Once potatoes have browned, about 6 minutes, you'll want to make four little indentations with the back of a large spoon or ladle. These little craters will fit two cracked eggs each. You'll make four of these around the pan. Next one at a time, crack and drop egg (trying not to ruin yolk) into a crater. Follow this with the rest of the eggs, ending with two cracked eggs in each little crater.
7. Season with a little salt & pepper on top of each, and then cover skillet with a lid and let eggs cook about 5-7 minutes until whites have set and yolk is still soft (runny).
8. Remove from heat. Garnish with fresh chopped chives and optional avocado slices, sour cream & hot sauce.
9. Serve hot.

3.5.3208