Weekend mornings are my favorite, you get to wake up hopefully without an alarm, savor your cup of coffee, watch some news…. one of my favorite breakfasts to make is a hash. You can literally put anything you have left over from the week and use it up in this recipe, feel free to get creative.
For this version, I used some left over potatoes from a dinner earlier in the week, and some HEB chorizo mexicano, topped it off with eggs, and voila, it’s hearty and flavorful and goes down easy with either coffee or a mimosa.
This Mexi-Chorizo Hash is the ultimate brunch spread. I enjoy making this for family and friends because it feeds a lot of people and looks pretty impressive :) Buen Provecho!
1/2 Fingerling Potatoes
1/2 lb HEB Chorizo
1/2 Sliced Onion
Mixed Sliced Peppers
Cut potatoes in half and roast them in at 400 degrees for about 10 minutes in a cast iron skillet.
Add chorizo, peppers and sliced onion
Leave in oven for an additional 10 minutes or when potatoes are cooked.
On the stovetop prepare two sunny side up eggs and place on top of the hash.
Garnish with avocado, cilantro and creamy green salsa