Chorizo Hash

From Class: Mexican Cooking

  • Servings: 2-4
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • 1 pound baby red potatoes
  • 2 tablespoons olive oil
  • 1 (19-ounce) package chorizo
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon agave
  • 4 large eggs, fried


  1. Wash the potatoes well, then place in a large sauce pot and cover with water. Place a lid on the pot and bring to a boil over high heat. Boil the potatoes just until they are tender, 7–10 minutes. Drain the potatoes and cool.
  2. Heat a large skillet over medium, then add 1 tablespoon of the olive oil. Swirl the oil to coat the surface, then add the onion, bell pepper, and chorizo. (If it’s in links, squeeze it out of the casing into the skillet.) Add the cayenne pepper and agave syrup. Cook the chorizo, breaking it up into smaller pieces as it cooks, until it’s brown and crispy, 5–8 minutes. Plate the chorizo and return the pan to the stovetop.
  3. Dice the boiled potatoes into 1/4-inch cubes. Add into the hot pan and sauté for 3 minutes. The sides will crisp up and absorb flavor. Plate the potatoes and return the pan to the stove- top.
  4. Fry an egg in the same pan, remove, and place on top of your dish.
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