I’m really excited about this post today! My friend and fellow blogger Phi from SweetPhi.com just published (and by just I mean just- it hasn’t even hit the shelves yet- it is released tomorrow!) a new cookbook called Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People. And lucky me- I received a preview copy, which I’ve been poring over for the past few weeks!
Ever since I’ve been following her, Phi’s been committed to the theme of great and flavorful recipes with a focus on maximizing efficiency. Not only is she a food blogger, but she also works full time, and deals with an incredibly long commute (as a once epic-commuter, I feel her pain!), and still manages to take amazing vacations and party it up with her husband, friends, and family. (Not to mention she is adorable and just as sweet as her blog name).And as a fellow full-time worker and part-time food blogger, I know just how much time-management is necessary to maintaining ones sanity in the greater scheme of things. So I have definitely appreciated Phi’s commitment to recipes that we can all throw together after a long day at work and still have a delicious and gourmet meal on the table.
Which brings me to today’s post: Potato Chorizo Hash.
Chorizo for breakfast is a Mexican staple that Dave and I go nutso for living in San Diego. Give us a burrito filled with eggs and chorizo, chilaquiles with chorizo, or a wonderful hash of potatoes and chorizo our mouths will be watering.So naturally this was the recipe that attracted my attention from the get-go, and attracted the nose of Dave, who normally sleeps in on the weekend, but found himself deliriously wandering into the kitchen with a smile of pure bliss on his face after having been awakened to the glorious smells of rendering spicy pork sausage. Chorizo comes in a variety of different types. Phi’s recipe called for chorizo links,which can be fried up and eaten similar to any standard breakfast sausage. Here in San Diego it’s not very common to see the links, but we do have the standard Mexican chorizo available at most major grocery stores. Either is fine for this recipe- use whatever you have available. Mexican chorizo is typically encased in an inedible casing and so you need to cut open the casing and squeeze out the spiced ground meat. With the links you would want to fry them up and slice them into pieces.
And speaking of the spiced meat… I always get the pork version, but if you don’t do pork they also sell a beef variety, and soy-rizo is a legit vegetarian option that is pretty popular these days as well. The other interesting part of this recipe is that Phi recommends microwaving the potatoes before you fry them. Surprisingly I had never tried this technique before, but it cut down on the cooking time of the potatoes so significantly that I plan to use this hack for breakfast potatoes time and time again. Pure genius for busy cooks!
So the steps- microwave the potatoes, chop them up, fry them up, then fry the chorizo, and bake it all together topped with eggs. You can certainly fry them separately if you prefer… I was just going for the 1-pan thing Sunday morning.All I can tell you is that this recipe was a winner, and something I will certainly plan to make time and time again. (Dave is going to demand it of me as well!)I loved her cookbook so much that I am giving away a freshly minted Five Ingredient Recipes cookbook to one lucky winner! If you are interested in entering the giveaway please drop a comment in the comments section, and be sure to either sign up for The Gourmet Gourmand e-mail list or like us on Facebook to qualify.
All entries must be submitted by July 25 at 9pm PST and the winner will be announced July 28th.
And as always…
Potato Chorizo Hash
- 1 1/2 lbs potatoes I used mini yukon gold, skin on
- 8 oz Mexican Chorizo
- 3 tablespoon vegetable oil
- Salt and pepper to taste
- 4 large eggs
- 1 jalelpeno minced (optional)
- Cilantro optional
- Microwave the potatoes on high for about 3 minutes, or until al dente texture.
- Once they are cool enough to handle, slice them into bite-sized cubes, about 1 inch square.
- Heat the vegetable oil in a cast iron skillet over high heat.
- Also, start preheating the oven to 450 degrees.
- Add the potatoes to the hot oil, season with salt and pepper, and fry for about 10 minute, stirring intermittently to ensure they are searing on all sides.
- Remove the potatoes to a plate.
- Next, add the chorizo and cook for about 5-7 minutes more, or until the chorizo is rendered and the liquid has evaporated. Add the jalepeno and saute briefly, if using.
- Add the potatoes back into the skillet with the chorizo- jalepeno mixture.
- Crack 4 eggs over the top of the skillet and bake for about 10-12 minutes, or until the eggs are cooked to your liking.
- Garnish with cilantro, extra cracked pepper.
- Serve with hot sauce, if desired.
Oh I love Phi’s blog and I have no clue she had a cookbook! Well.. probably because it’s not out yet, huh?! lol. DUH. If this hash is any sign of what’s in her book, I can’t wait! This looks absolutely delicious! I’m a huge fan of hash and chorizo, so combining the two is brilliant! Such a sweet thing to promote her book! You both are rock stars! 😉 Cheers!
Yes!! Her cookbook is just amazing. So excited about it 🙂
What a fabulous breakfast dish Sarah! And Phi’s cookbook sounds awesome! My son Sean would love this dish because he is a huge chorizo fan. He studied abroad in Argentina and ate it there quite often!
I’m pretty sure that’s because Chorizo is a gift from the culinary gods 😉
It’s 6am here and I could climb into my screen and devour this right now. It looks and sounds fantastic ?
Oh man, it really was!
I am totally over the moon excited and grateful that you shared a recipe from my cookbook and for all your kind words. THANK YOU!!! I showed this to my hubby and was like “LOOK, we need to make these again” and he wholeheartedly agreed, making these this weekend 🙂
Again, thank you SO much for sharing!
Yes yes yes!! Make it again soon! This recipe was really a winner Phi 🙂 So excited about the cookbook too!
I’ve been eyeing her recipe book since she announced it a few months ago. She’s a genius with these five ingredient recipe of hers. Not sure if I qualify, since I live in South Africa, but I would LOVE to win this book!! 😀
Actually yeah I will have to look into if that’s something that is legal… I want to say I remember reading something that there are weird rules with international giveaways. Sweet Phi is the greatest tho! Hopefully you can end up with a copy one way or another 🙂 🙂 🙂
Definitely my type of hash, that chorizo is the stunner there!
In complete agreement there 🙂
This is my kind of breakfast dish. Love it! And such pretty pictures. Sounds like a wonderful cookbook 🙂
Thank you! I took a leaf out of your book and am using more cast iron for recipes these days 😉
On the weekends, I always gravitate toward more hearty dishes like this recipe.
Totally! Thanks Nicole!
Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here. Looking more from you dear
Thanks Kereta! Glad you enjoyed this one 🙂
This looks like the perfect warm breakfast for these freezing mornings in Melbourne – love love the runny poached eggs and spicy chorizo. And microwaving the potatoes is so genius! Will definitely check out Phi’s blog 🙂
I randomly found your blog but man does it look good. I think I found another to follow!! Thanks for the yummy sounding recipes.
Thank you so much Amanda!
Thanks for sharing!
Thank you Steph!
I made this but over cooked the potatoes. Or broke them, not sure but I did mess up. I smashed all together, put in won tons and made appetizer. .lol. they were yummy so I am sure made correctly this is amazing
Thanks for the comments Fran! I wonder if the potato sizes were different than the ones I used. Your’s might have been smaller than mine if they were overcooked. Glad you at least enjoyed the flavors even though the texture was a bit off! 🙂