Chorizo Breakfast Hash
If you have around 35 minutes to spend in the kitchen, Chorizo Breakfast Hash might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. For $2.63 per serving, you get a morn meal that serves 4. One serving contains 669 calories, 27g of protein, and 48g of fat. This recipe from Country Cleaver has 23 fans. A mixture of baby potatoes, salt and pepper, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 62%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Chorizo Breakfast Hash, Chorizo Hash Stuffed Breakfast Mushrooms with Egg, and Chorizo Breakfast Tacos with Potato Hash and Fried Eggs.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 1/2 pound Baby Potatoes, quartered
2/3 pound Chorizo Breakfast Sausage
Cilantro, minced for garnish
4 Eggs
¼ cup Ranch Dressing
Salt and Pepper to taste
2-3 Tbsp Vegetable Oil
Equipment:
frying pan
spatula
Cooking instruction summary:
Heat up non-stick skillet with vegetable oil over medium high heat. Add in potatoes, season with salt and pepper and turn with spatula occasionally to fry until golden brown on all sides and fork tender. Remove from skillet and set aside. Add in chorizo sausage and onions, cooking until no longer pink and onions are softened. Place on same plate as potatoes. Keep warm. Wipe skillet of excess grease. Reduce heat to medium. Crack eggs, one at a time, into skillet and let fry. Do not flip. Let sit until whites have become firm. Remove from skillet.Divide potatoes and sausage onto four plates, top each plate with 1 egg. Sprinkle with minced cilantro and drizzle with ranch dressing or sour cream if desired. Serve.
Step by step:
1. Heat up non-stick skillet with vegetable oil over medium high heat.
2. Add in potatoes, season with salt and pepper and turn with spatula occasionally to fry until golden brown on all sides and fork tender.
3. Remove from skillet and set aside.
4. Add in chorizo sausage and onions, cooking until no longer pink and onions are softened.
5. Place on same plate as potatoes. Keep warm. Wipe skillet of excess grease. Reduce heat to medium. Crack eggs, one at a time, into skillet and let fry. Do not flip.
6. Let sit until whites have become firm.
7. Remove from skillet.Divide potatoes and sausage onto four plates, top each plate with 1 egg. Sprinkle with minced cilantro and drizzle with ranch dressing or sour cream if desired.
8. Serve.
Nutrition Information:
covered percent of daily need
