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    Home » Recipes

    Jul 6, 2020 · Modified: Jun 10, 2023 by Carita · This post may contain affiliate links · 2 Comments

    Easy Chorizo Hash With Poblano Sauce

    Chorizo hash in an easy skillet recipe of crumbled chorizo, sautéed potatoes, and sunny side eggs topped with a smoky poblano sauce. This Mexican inspired meal is perfect for breakfast, brunch or dinner!

    If you're a breakfast and brunch lover like me, try Smoked Beef Sausage Breakfast Pizza, Savory Oats with Roasted Tomatoes, Buttermilk Fried Chicken and Egg Waffle Sandwich, or Cajun Catfish and Cheesy Grits next!

    a skillet full of chorizo hash with poblano sauce

    Breakfast is my favorite meal and this easy chorizo hash is the perfect way to start the day. But growing up, having breakfast for dinner was a special treat and it's something I'm incorporating in my own home. The roasted poblano-tomatillo sauce is optional but I promise you'll be grateful for the extra step should you choose to make it!

    Jump to:
    • Why You'll Love This Chorizo Hash Recipe
    • Ingredients
    • How to Make Chorizo Hash
    • Tips and Tricks
    • Recipe Variations
    • How to Store Leftovers
    • Can I make chorizo hash in advance?
    • FAQ
    • Chorizo Breakfast Skillet

    Why You'll Love This Chorizo Hash Recipe

    • Great Anytime Meal. Chorizo hash is the perfect breakfast for dinner meal. Or you can just like... have it breakfast! There's no rules.
    • Convenient. The clean up is minimal since you cook everything in one skillet. You can also throw in whatever you have in your fridge, which leas me to me to my next point.
    • Easy to Customize. Make chorizo breakfast hash with or without sauce, eggs, or meat. This meal is so versatile!

    Ingredients

    There's a lot of savory flavor componenets in this dish. Feel free to swap and omit according to your personal taste.

    Roasted Poblano Tomatillo Cream Sauce

    1. Oil. Use olive oil for the best flavor.
    2. Peppers. Use poblano and jalapeno for a sweet, spicy, smoky, flavor profile.
    3. Tomatillo. This adds an acidic pop of flavor.
    4. Garlic Cloves. This is an optional ingredient but I highly reccomend it.
    5. Fresh Cilantro. Add for a pop of herby flavor.
    6. Mexican Crema. Thick, creamy and tangy.
    7. Seasoning. I season simply with smoked Salt (optional) and black pepper.
    8. Chicken Broth. This adds depth of flavor. Use chicken bouillon and water as a substitute.

    Breakfast Potato Hash

    1. Cooking Oil. A little vegetable oil goes a long way.
    2. Potatoes. Use Yukon gold potatoes. They are sweet and have a smooth tender quality once they're cooked.
    3. Onion. This pairs well with the onions.
    4. Bell Peppers. Use green peppers and red peppers.
    5. Parsley. Add for some fresh herby flavor.
    6. Garlic Cloves. For plenty of garlic flavor.
    7. Chorizo. I use Mexican chorizo for this recipe. It's a fresh sausage, made with pork.
    8. Cajun Seasoning. This adds a kick of spice.
    9. Eggs. This is the last thing you add to the skillet just before popping it in the oven.
    10. Water. Just add as needed to remove any brown bits from the bottom of the pan.

    How to Make Chorizo Hash

    Prepare the poblano sauce before making the chorizo hash. Depending on your preference, you can par cook your potatoes for ten minutes or cook directly in the sauté pan.

    Prepare Roasted Poblano Tomatillo Sauce

    This sauce is optional and the dish is good as is! But if you have about 20 minutes to spare, make this roasted pepper sauce and you'll see why it's my favorite! This sauce pairs well with so much and it's become 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 the veggies are charred and cooked through.

    seasoned peppers and garlic on parchment paper
    roasted peppers and garlic on parchment paper

    After the veggies are roasted, allow them to cool down. Then grab your blender and place the roasted ingredients, cilantro, bouillon, Mexican crema and begin with ¼ cup of water and blend until smooth.

    Adjust the flavor by adding more bouillon flavor or salt and pepper. Depending on the desired thinness or thickness of the sauce, add more water starting at one tablespoon at a time.

    blender full of Poblano Tomatillo Cream Sauce

    Prepare the Chorizo Hash

    Add crumbled choirzo to a large skillet over medium-high heat. Brown the chorizo until it is cooked through. Drain any fat and then 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 the skillet while cooking in order to steam the potatoes and help speed up the cooking time. Once the potatoes are nearly fork tender, add the other hash ingredients until cooked through.

    chorizo hash in a skillet

    Then add cooked chorizo and cajun seasoning to the pot and stir ingredients until cooked through and combined. Use a large spoon to create "craters" in the dish to cook the eggs. Carefully crack 3-4 eggs in each crater, allowing space for each egg to cook.

    Then place the skillet in the ovenso the eggs can cook. Lastly, top with roasted poblano tomatillo cream sauce, fresh parsley, or cilantro for garnish and enjoy!

    overhead view of chorizo has in a skillet

    Tips and Tricks

    • 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.

    Recipe Variations

    • Sweet Potato Chorizo Hash. For a healthier meal, swap out regular potatoes for sweet potatoes.
    • Chorizo. If you opt for Spanish chorizo, use a soft, uncured variety so it's soft and easy to crumble or chop into small cubes.
    • Vegetarian Chorizo Hash. If you want a meatless option with similar taste and texture, use soyrizo (soy chorizo).
    • Add-Ins. Wondering what else to add to your chorizo hash? Try adding shredding cheese or black beans.

    How to Store Leftovers

    Store leftover breakfast hash in an airtight container in the fridge for up to 5 days. It reheats really well so make a batch (or two) and eat on it throughout the week! Warm it up in the microave, oven, or air fryer.

    Can I make chorizo hash in advance?

    Yes. Use this for meal prep during the week and grab and go as you need!

    FAQ

    What is chorizo hash made of?

    Chorizo hash contains chorizo, diced potatoes, and eggs. Some recipes include an alternative protein like bacon.

    What meat is used in chorizo?

    Chorizo is made with pork.

    Are there different types of chorizo?

    Yes. There is Mexican chorizo and Spanish chorizo.

    I HOPE YOU ENJOY THIS CHORIZO HASH RECIPE!

    If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.

    Chorizo Breakfast Skillet

    Chorizo hash in an easy skillet recipe of crumbled chorizo, sautéed potatoes, and sunny side eggs topped with a smoky poblano sauce. This Mexican inspired meal is perfect for breakfast, brunch or dinner!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Course Breakfast, Brunch, Main Course
    Cuisine Mexican
    Servings 4

    Equipment

    • Oven safe pan/pot

    Ingredients
      

    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

    Instructions
     

    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.
    • Enjoy!
    Keyword Breakfast Skillet, chorizo breakfast recipes, Chorizo Breakfast Skillet, chorizo hash, chorizo hash dinner, chorizo hash skillet, chorizo potato hash, easy chorizo breakfast recipes, potato and chorizo hash, roasted potato and chorizo hash

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    Reader Interactions

    Comments

    1. debbie gorton says

      March 26, 2023 at 1:52 pm

      5 stars
      Great Recipe! I added grilled corn to the mix. The sauce I added 1 tbl white vinegar to give it a little more twang! Very hearty and yummy! Thanks for your invention! deb

      Reply
      • Carita says

        October 22, 2023 at 3:18 pm

        Awesome. Love the addition of corn and vinegar to the sauce, will have to try this out. Thanks for sharing! 🙂

        Reply

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    Hi, I'm Carita a true southern girl at heart. My love for cooking started as a child watching my grandmothers cook with such ease in the kitchen. Creating delicious meals doesn't always require hours in the kitchen. I have taken all that I've learned and work to develop simplified versions of staple recipes for you to share with family and friends!

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