Crispy Chorizo and Potato Breakfast Hash
Recipe type: Breakfast
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
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!
  • 2 links chorizo sausage
  • 1 pound red skin potatoes
  • 1 container of low sodium chicken broth
  • 1 cup diced yellow onion
  • Salt (to taste)
  • Chili powder (optional)
  • 3 eggs
  • Garnish with Cojita, jalapeno, and cilantro
  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!
Recipe by The BBQ Buddha at