Cowboy Hash Skillet with a spicy Chorizo sausage, eggs and potatoes and so perfect for a weekend brunch.
Let’s talk about breakfast.
I don’t make a lot of breakfast dishes on this blog. Not because I don’t love breakfast, but mainly because my weekend mornings are my super lazy mornings. I lie in bed until I feel like a pile of worthlessness and then continue lying in it until I force myself to roll out of bed and by then, it’s probably 11am and if I were to whip up breakfast, it’d already be time for lunch. I guess that’s why they call it brunch..
One weekend I was craving potatoes, eggs, and sausage for breakfast. I was determined to wake up at a decent hour and prepare this. I thought this all through and what I wanted to add in it. It was kind of like a Tex-Mex spin. I also bought super cute mini cast iron skillets at World Market a few days before making this breakfast and I thought it’d be perfect to photograph this rustic dish in them. It turned out great!
This is actually a fairly easy breakfast dish to put together and you can easily make this recipe for a large crowd. It’s got great flavor and it’s got a spicy kick from the chorizo I added in there :) very filling and I’m sure there will be people lining up for seconds :)
Cowboy Hash Skillet
- 3 inch large potatoes, washed and cut into 1/2 cubes (it's up to you if you want to peel them, I didn't because it gives it a more rustic look)
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 small onion, diced
- 1 lb fresh chorizo sausage, casings removed
- 4 large eggs, one egg for each skillet hash
- Salt and pepper, to taste
- In a large skillet, cook the potatoes with 2 tbsp. of olive oil for 5-7 minutes until they start to get soft and the outsides are starting to brown. Then add in the green pepper, red pepper, and small onion. Cook until they're soft.
- Add in the chorizo and cook until the meat is thoroughly cooked through and veggies are completely soft, about 10 more minutes. Make sure to mix and stir all the ingredients together so they get coated with the spicy chorizo. Salt and pepper, to taste.
- While the chorizo is cooking with the veggies, cook an egg sunny side up or however you like it. I cooked mine sunny side up because I liked the runny yolk atop of the hash. Set aside.
- Once all the veggies and chorizos are done cooking, plate them in a large bowl or individual skillets (if you have them). Top the hash with your eggs.