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–+ servings
Crispy Chorizo and Potato Breakfast Hash
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5 from 1 vote

Crispy Chorizo and Potato Breakfast Hash on the Big Green Egg

This cast iron breakfast hash combines the smoky heat of chorizo with perfectly crisped potatoes. It is a staple for outdoor morning cooking that utilizes the superior heat retention of the Big Green Egg.
Prep Time15 minutes
Cook Time21 minutes
Total Time40 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean
Keyword: Big Green Egg, Breakfast, Cast Iron, Chorizo, Sausage
Servings: 4 people

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.