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!
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!