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Selecting Crispy Chorizo and Potato Breakfast Hash on the Big Green Egg for your morning cook provides a way to master heat management. You should focus on how the spicy profile of the chorizo sausage integrates with the earthy depth of the potatoes. This process ensures every bite delivers a deeply satisfying texture that far exceeds a standard kitchen stovetop preparation. You will find that the cast iron environment is a necessity for achieving the perfect crunch.
Because the Big Green Egg excels at maintaining consistent convection, this recipe transforms humble ingredients into a professional-grade hash. You will discover that the combination of smoke and spice creates a legendary start to your weekend. Once you have your mise en place ready, you are ready to light the charcoal and begin the braise. Now sit back, grab a Bloody Mary, and prepare to elevate your outdoor breakfast game.
Table of Contents
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Gathering the Ingredients
To achieve the best results, you must start with a clean workspace and high-quality components. You will find that the ingredients for this recipe are easy to source and include red skin potatoes, diced onions, eggs, chorizo sausage, and chicken broth. This simple combination provides a robust foundation for the bold flavors you will develop on the Big Green Egg.
Now, you should ensure your potatoes are quartered uniformly to guarantee even cooking during the braising phase. Because the chorizo serves as the primary seasoning for the entire pan, selecting a premium sausage is a critical step for success. You will discover that having everything prepped and ready allows you to focus on managing the heat of the charcoal. Once your mise en place is complete, you are ready to begin the cook.
BGE Setup and Preheating
To achieve the best results, you must configure your Big Green Egg for indirect heat. You should install the convEGGtor with the legs facing upward to create the proper convection environment. Once the charcoal is stable at 400°F, place the cast iron Dutch oven on the grate. Fill the vessel with the chicken stock and close the dome.
You will find that preheating the heavy cast iron is vital for maintaining thermal mass. This process ensures the cooking environment does not lose heat when you add the potatoes. Because consistency is the hallmark of a professional pitmaster, you must wait for the liquid to boil. Once the stock is bubbling, you are ready to introduce the potatoes to the braise.
Finishing the Potatoes
To achieve the best results, you must monitor the texture of the potatoes during the reduction. You should cook them until they are fork-tender (15-20 minutes) and have absorbed the savory flavor of the stock. Once they reach this state, you must remove the Dutch oven from the Big Green Egg using heat-resistant gloves. Drain any remaining liquid from the vessel to ensure the potatoes stay firm for the next phase.
Now, you should gather the rest of your components to maintain a steady workflow. Because the Big Green Egg stays hot, having your chorizo, onions, and eggs ready is vital for success. This process allows you to transition quickly to the cast iron skillet without losing valuable cooking time. You will find that keeping your garnishes nearby ensures a perfect finish. Once your ingredients are staged, you are ready to begin the render.
Preheating The Pan and The Render
To achieve the best results, you must transition to your cast iron skillet. You should place the skillet directly on the grate and allow it to preheat for several minutes. This process ensures the metal is hot enough to brown the meat properly. You will find that a hot pan prevents the sausage from sticking to the surface.
Now, you should add the chorizo to the skillet after removing it from the casing. Use a wooden spoon to break the meat into small crumbles as it cooks. Because the fat provides the flavor for the potatoes, you must ensure it renders out completely. This step creates the perfect base for the rest of your hash. Once the chorizo is browned, you are ready to move to the next phase.
Cooking the Chorizo and Aromatics
To achieve the best results, you must stir the meat vigorously while it cooks. You should use your spatula to break the sausage into small, uniform crumbles. This process ensures that the fat renders evenly across the entire surface of the skillet. You will find that consistent stirring prevents the spices in the chorizo from burning.
Now, you should add the diced onions directly into the hot skillet. You must stir the mixture well to coat the onions in the rendered chorizo fat. Because the onions need to soften, you should continue to sauté them until they are translucent. This step builds a deep flavor profile for the entire dish. Once the onions are fragrant and soft, you are ready to combine the ingredients.
Combining the Hash
Next you must add the tender potatoes to the skillet. You should mix all the ingredients together to ensure even distribution of the chorizo fat. This process allows the potatoes to absorb the bold flavors from the sausage and onions. You will find that the cast iron heat creates a perfect golden crust on the potatoes.
Now, you should consider the heat level of your dish. For a spicier version, you should add a teaspoon of chili powder to the mix. This step provides a little extra heat and a deeper color to the hash. Because the seasoning is subjective, you must taste the mixture before proceeding to the final steps. Once the hash is well-combined, you are ready to finish the cook.
Seasoning the Hash
You must wait until the potatoes have developed a crispy texture before adding the delicate aromatics. You should stir the minced garlic into the hash and season the entire pan with salt and pepper now. This process ensures the garlic becomes fragrant without burning in the high heat of the skillet. You will find that seasoning at this stage allows the salt to penetrate the crust of the potatoes perfectly.
Ensure the spices are distributed evenly throughout the mixture. Because the chorizo is already seasoned, you must be careful not to over-salt the dish. This step provides the final balance of flavor before you introduce the eggs. You will discover that the aroma of the fresh garlic signals the completion of the base hash. Once the seasoning is incorporated, you are ready for the finish.
The Crisp and the Pockets
The potato and onion mixture absorbs the bold flavor from the chorizo and begins to form a crispy crust. You must let the hash sit undisturbed for a few minutes to develop a deep golden color. This process ensures the texture remains firm and satisfying. You will find that the cast iron creates a superior crunch compared to other surfaces.
Now, you should press the mixture down to create three distinct pockets in the hash. These wells allow you to crack the eggs directly into the pan. Because the heat is consistent, the eggs will cook evenly without spreading too far. This step transforms the dish into a complete breakfast meal. Once the eggs are in place, you are ready to close the dome.
The Final Finish
Close the dome of the Big Green Egg to let the eggs cook until they reach a perfect over-easy consistency. You must monitor the whites closely to ensure they set while the yolks remain runny. This process typically takes only a few minutes due to the ambient heat of the ceramic walls. You will find that the gentle convection cooks the eggs without scorching the bottom of the hash.
Now, you should pull the cast iron skillet from the grate and prepare the final touches. Garnish the hot dish with a generous dusting of Cotija cheese, sliced jalapeños, and fresh cilantro. Because the residual heat remains in the cast iron, the cheese will soften slightly before you serve. You will discover that this flavor profile is truly amazing and becomes a staple of your outdoor cooking rotation. Once the garnishes are in place, you are ready to eat.
Crispy Chorizo and Potato Breakfast Hash on the Big Green Egg
Equipment
- Cast Iron Pan
- Cast Iron Dutch Oven
Ingredients
- 1 pound Mexican Chorizo, bulk or removed from casings
- 1.5 pounds Yukon Gold Potatoes, diced into 1/2-inch cubes
- 4 cups Chicken Stock
- 1 Medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil, as needed
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Chili Powder, optional
- 4 Large Eggs
Garnish:
- 2 tbsp Fresh cilantro , finely chopped
- 1 Jalapeño, sliced
- 1/4 cup Crumbled cotija cheese
Instructions
- BGE Setup Preheat your Big Green Egg to 400°F with the cast iron skillet placed directly on the grate to get screaming hot.
- The Braise Add the diced potatoes and the entire container of chicken stock to the Dutch oven, then close the dome to boil the liquid.
- The Soften Cook the potatoes for 10 to 15 minutes until they are fork-tender and the chicken stock has mostly reduced.
- The Swap Remove the Dutch oven from the grate using heat-resistant gloves and place the cast iron skillet in its place to preheat for 5 minutes.
- The Render Brown the chorizo in the hot skillet while breaking it into small crumbles with a wooden spoon until it is fully cooked.
- The Aromatics Incorporate the diced onions directly into the skillet with the chorizo and sauté until they are softened and translucent.
- The Transition Transfer the tender potatoes from the Dutch oven into the skillet with the chorizo and onions to begin the crisping process.
- The Crisp Sauté the potatoes in the rendered fat for 5 to 7 minutes while turning occasionally until they develop a deep golden-brown crust.
- The Combine Stir the minced garlic into the hash and season the entire pan with salt and pepper once the potatoes are crispy.
- The Finish Create small wells in the mixture and crack the eggs into them, then close the lid for 3–5 minutes until set.
- The Serve Garnish the hash with fresh cilantro and jalapeños before serving the meal directly from the hot cast iron skillet.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds awesome. Doing brunch for Xmas eve and am hoping to make this! What size container of chicken stock?!
6 cups container. You’ll love this!
Hey Chris, great recipe. Just need to point out that you are using chicken broth and not stock. Broth and stock are very different and you reference stock in the instructions but the photos are of broth.
Thank you and good catch! Will fix 🙂