This one pot breakfast skillet is a quick and easy meal suitable for breakfast, brunch or dinner! Easy Chorizo Breakfast Hash With Poblano Sauce Skillet is the perfect Mexican inspired dish and comes together in under one hour!
If you're a breakfast and brunch lover like me, you'll love these recipes! Smoked Beef Sausage Breakfast Pizza, Savory Oats with Roasted Tomatoes, Buttermilk Fried Chicken and Egg Waffle Sandwich or Cajun Catfish and Cheesy Grits.
Perfect for any meal of the day!
Breakfast is my favorite meals of the day. With that in mind, it's the one genre of meals I can eat at any time and on any day. Growing up, having breakfast for dinner was a special treat and it's something I'm incorporating in to my own home! In detail, this meal can be enjoyed year round, clean up is a breeze since you'll utilize minimal equipment!
This Chorizo Poblano Cream Sauce Skillet works well if you're needing to clean out your fridge and rid of produce, in fact customize as you see fit. The roasted poblano-tomatillo sauce is optional but I promise you'll be grateful for the extra step should you choose to make it!
Here are a few tips to maximize time and flavor:
- Prep all ingredients first.
- Roast veggies and cook chorizo simultaneously.
- Reserve a bit (½ tbsp-1 tbsp) of the chorizo fat to cook with the potatoes.
- Par boil potatoes for 10 minutes prior to sautéing to speed up cooking time.
- Cover potatoes while they cook.
- Customize this dish to your liking and add and remove as you see fit.
- This poblano sauce is very versatile, check out how I cooked with it here.
In summary, the awesome thing about this dish is it reheats really well so make a batch (or two) and eat on it throughout the week! Use this for meal prep during the week and grab and go as you need!
Roasted Poblano Tomatillo Sauce
This sauce is optional and the dish is good as is! If you have minutes to spare make this roasted pepper sauce and you'll see why it's my favorite! By and large, this sauce is extremely universal and is becoming a staple in my home.
In detail, here's how easily it comes together! Start by preheating your oven to 425 degrees. Next, on a lined baking sheet, add your poblano pepper, jalapeno, tomatillo and garlic. Then season with with salt and olive oil, massage thoroughly and roast for up to 10 minutes until veggies are charred and cooked through.
Now that the veggies are roasted, grab your blender and place cooled- roasted ingredients, cilantro, bouillon, Mexican crema and begin with ¼ water and blend until smooth. Adjust flavor by adding more bouillon flavor or salt and pepper. Last, depending on desired thinness or thickness of sauce, add more water starting at one tablespoon at a time.
The skillet comes together fairly easy and depending on your preference, you can par cook your potatoes for ten minutes or cook directly in the sauté' pan.
Here's how to prepare the potato hash!
First, using a large skillet on medium high heat, crumble and brown chorizo until cooked through. Drain fat if necessary and place chorizo in a bowl and set aside.
Second, in the same skillet on medium/high heat, add cooking oil and sauté potatoes for at least ten minutes. At the same time, constantly stir and add water (up to ¼ cup at a time) as needed to release bits from the pan if needed.
Third, cover while cooking to steam potatoes and to help speed up cooking time. After potatoes begin to cook down, add additional hash ingredients until cooked through.
Preparing the Easy Chorizo Breakfast Hash With Poblano Sauce continued.
Then add cooked chorizo and cajun seasoning to the pot and stir ingredients until cooked through and combined. Using a large spoon, create "craters" in the dish to create space to cook the eggs. Carefully crack 3-4 eggs in each crater allowing space for each egg to cook.
Next, place in the oven for eggs to cook and remove from oven and let cool. Lastly, top with roasted poblano tomatillo cream sauce and top with additional fresh parsley or cilantro for garnish and enjoy!
Chorizo Breakfast Skillet
- Oven safe pan/pot
Roasted Poblano Tomatillo Cream Sauce
- 1 teaspoon Oil
- 1 Poblano Pepper Large
- 1 Tomatillo
- 1 Jalapeno Large
- 9 cloves Garlic Optional (up to 3-4 is good)
- ½ cup Cilantro
- 3 tablespoon Mexican Crema
- 1 teaspoon Smoked Salt Optional
- 1 teaspoon Black Pepper
- ⅔-1 cup Chicken Broth Or chicken bouillon + water
Breakfast Potato Hash
- 1 tablespoon Cooking Oil
- 1 lb Potatoes
- 1 cup Onion
- 1 cup Green Pepper
- 1 cup Red Pepper
- ¼ cup Parsley
- 3-4 cloves Garlic
- 14-16 oz Chorizo
- 1 tablespoon Cajun Seasoning
- 3-4 Eggs
- 1 cup Water
Roasted Poblano Tomatillo Cream Sauce
- Preheat oven to broil.
- On a lined baking sheet, place poblano pepper, garlic, jalapeno and tomatillo and drizzle with oil, salt and pepper.
- Massage ingredients until oil and seasonings are well combined.
- Roast ingredients for 5-10 minutes until vegetables are roasted, charred and soft.
- Remove from heat and let cool before handling.
- Deseed poblano pepper. Deseed jalapeno pepper if spice is not desired.
- At this time. Reduce oven heat to 425 degrees.
- In a blender, place roasted vegetables, cilantro, Mexican crema, chicken bouillon and up to ¼ cup - 1 cup of water at a time and blend.
- Depending on desired thickness, add more water until smooth and runny.
- Adjust taste by adding more salt, pepper or bouillon flavor.
Breakfast Potato Hash
- In a large skillet on medium high heat, crumble and brown chorizo until cooked through. Drain fat if necessary and place chorizo in a bowl and set aside.
- In the same skillet on medium/high heat, add cooking oil and sauté potatoes for at least ten minutes. Constantly stir and add water (up to ¼ cup at a time) as needed to release bits from the pan if needed. Cover potatoes while cooking to steam potatoes and to help speed up cooking time.
- After potatoes begin to cook down, add additional hash ingredients; onion, peppers and garlic continuing to stir until ingredients are cooked through and charred.
- Add cooked chorizo and cajun seasoning and stir until ingredients are cooked through and combined.
- Once the hash is cooked through. Using a large spoon, create "craters" in the dish to create space to cook the eggs.
- Carefully crack 3-4 eggs in each crater allowing space for each egg to cook.
- Place in the oven on 425 degrees for up to 10 minutes until eggs are cooked to your desired doneness.
- Remove from oven and let cool.
- Top with roasted poblano tomatillo cream sauce and top with additional fresh parsley or cilantro for garnish.