- Tex-Mex Chorizo Hash
- A spicy, yet comforting dish from back home in Texas. With the combination of chorizo, eggs and potatoes that give this dish a kick in the pants. Serve as is in a bowl or as a breakfast burrito with the trimmings.
|Servings||Prep Time||Cook Time|
|12||10 minutes||15-20 minutes|
- 4 cups Potatoes, peeled and diced
- 1 & 1/2 TBSP canola oil
- 1/2 tsp salt
- 1/2 tsp granulated garlic powder
- 1/4 tsp chili powder
- 1/4 tsp ground black pepper
- 1 10 oz tube Cacique® Pork or Beef Chorizo
- 3 large eggs, slightly beaten
- optional*** 12 flour tortillas
- shredded pepper jack cheese
- Sour Cream or Mexician Crema
- lettuce, tomatoes & onions
- In a large cast iron skillet, heat canola oil over medium-high heat. Add potatoes and season with salt, garlic powder, chili powder and black pepper cook, stirring occasionally, until potatoes are golden brown. 8-15 minutes. Then lower heat to low and cover potatoes, to keep warm, while chorizo mixture is cooking.
- In another medium size skillet, over medium-high heat, cut one end of the chorizo tube and extract contents of tube into pan. Let cook down to a soft state for about 4-5 minutes. Not to worry if you see an reddish-orange oil in pan. This is normal.
- Fold in lightly beaten eggs into the chorizo, continuing to cook for about 4-5 more minutes, as the eggs absorb into the chorizo and thicken up in the cooking process. And remaining oil has disappeared
- Once, the chorizo mixture has cooked, add mixture to the cooked seasoned potatoes. Lightly folding in as not to smash the potatoes. Once incorporated. Serve warm.
- Eat Hash as desired. Most prefer as a burrito. Adding fresh veggies, cheese and/or other condiments.