Crispy Chorizo Potato Breakfast Hash

Crispy Chorizo and Potato Breakfast Hash

Crispy Chorizo Potato Breakfast Hash cooked entirely on your Big Green Egg is a great way to start the weekend. The combination of the chorizo sausage with the potatoes is deeply satisfying. Now sit back, grab your favorite Bloody Mary, and enjoy this post for Crispy Chorizo Potato Breakfast Hash.

Crispy Chorizo Potato Breakfast Hash

A big shout out to my Instagram friends Tony and Maribel for the recipe inspiration.

Crispy Chorizo Potato Breakfast Hash

The ingredients for this recipe are easy: red skin potatoes, diced onions, eggs, chorizo sausage, and chicken broth. 

Crispy Chorizo Potato Breakfast Hash

Setting up the Big Green Egg using a Plate Setter for indirect heat at 400°. Once preheated place the Cast Iron Dutch Oven inside filled with the chicken stock. Close the lid and let the stock come up to a slow boil before adding the potatoes. 

Crispy Chorizo Potato Breakfast Hash

Crispy Chorizo and Potato Breakfast Hash

Crispy Chorizo and Potato Breakfast Hash

Putting it all together

Once the potatoes are fork tender pull the Dutch Oven off the Big Green Egg and drain the potatoes. Next, gather the rest of the ingredients: chorizo, onions, potatoes, eggs, and garnish. 

Crispy Chorizo and Potato Breakfast Hash

Place a Cast Iron Skillet into the Big Green Egg and let it preheat before adding the chorizo (removed from the casing). 

Crispy Chorizo and Potato Breakfast Hash

Stir vigorously to break up the sausage as it cooks. Once done,  add the diced onions and continue to stir mixing well. 

Crispy Chorizo and Potato Breakfast Hash

Crispy Chorizo and Potato Breakfast Hash

Next, add the potatoes mixing all of this together. For a spicier version add a teaspoon of chili powder to give it a little extra heat. 

Crispy Chorizo and Potato Breakfast Hash

Crispy Chorizo and Potato Breakfast Hash

The potato and onion mixture absorbs all that good flavor from the chorizo and begins to form a crispy crust. Press the mixture down forming three pockets allowing you to crack the eggs into them. 

Crispy Chorizo and Potato Breakfast Hash

Big Green Egg Chorizo Potato Breakfast Hash

Close the Big Green Egg and let the eggs cook to a perfect over easy. Pull the Cast Iron Skillet and garnish it with the Cojita cheese, jalapenos, and cilantro. This dish was amazing and is something I will cook again and again!

Crispy Chorizo Potato Breakfast Hash

Crispy Chorizo Potato Breakfast Hash

Crispy Chorizo Potato Breakfast Hash

Crispy Chorizo Potato Breakfast Hash

Crispy Chorizo and Potato Breakfast Hash
 
Prep time
Cook time
Total time
 
Getting a crispy Crispy Chorizo and Potato Breakfast Hash on your Big Green Egg is easy to do. Looking for a delicious breakfast option to cook on your grill look no further than this recipe!
Author:
Recipe type: Breakfast
Cuisine: Spanish
Serves: 2
Ingredients
  • 2 links chorizo sausage
  • 1 pound red skin potatoes
  • 1 container of low sodium chicken stock
  • 1 cup diced yellow onion
  • Salt (to taste)
  • Chili powder (optional)
  • 3 eggs
  • Garnish with Cojita, jalapeno, and cilantro
Instructions
  1. Preheat the Big Green Egg to 400° using indirect setup
  2. Quarter the red skin potatoes
  3. Remove casing from chorizo and set aside
  4. Dice the yellow onion and set aside
  5. Pour the chicken stock into a cast iron dutch oven set on your grill grate
  6. Add salt to taste (you want salty stock)
  7. Close the BGE and let the stock come to a slow boil (about 10 minutes)
  8. Add potatoes and close the BGE and let cook until fork tender (about 10 minutes)
  9. Remove the potatoes and drain (set to the side)
  10. Place a cast iron skillet on the grate of the BGE, close lid, let the skillet preheat (about 5 minutes)
  11. Add the chorizo and chop up with wooden spoon to get crumbled sausage
  12. Let cook for 5 minutes or so then add the diced onions and stir well
  13. Add the potatoes after another 5 minutes and stir well until the potatoes, onions, and sausage are mixed well
  14. Press down on the hash and create pockets for the eggs
  15. Crack the eggs and add them to the top of the hash
  16. Close the BGE and let cook 10 minutes or so until the eggs are done
  17. Remove cast iron skillet, garnish with Cojita, cilantro, and jalapeno's
  18. Serve and enjoy!

 

 

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