Well this week was… eventful. Or not, depending on how you look at it. I started it off by pulling a muscle in my back, spent the next few days mostly in bed, then topped it all off with a couple of cooking misadventures. Nothing is more discouraging than throwing away food.
At least I caught up on some reading.
Today, I needed something to lift my spirits: a goooooood brunch. And lots of coffee.
In order to celebrate finding a pretty good burrito place & a Mexican market (with fresh masa! Omg.) within a stone’s throw of our house, I knew it had to be Mexican breakfast hash.
This uses a handful of ingredients that you can find at most grocery stores, and for sure at any Mexican market.
This recipe is best done in a cast iron pan, which will give your potatoes the best color and crunch. I recently had to re-season mine after roasting a chicken on a bed of onions and lemon wedges… um, whoops. If you cook super acidic things in a cast iron pan that isn’t seasoned extremely well, the acid erodes the protective coating. So I ended up with lemon wedge shaped spots of ruin in my pan.
After waiting way too long to remedy this lapse in judgement, my champion of hash, bacon, and general meat searing is finally back. If you don’t have a cast iron pan, let me tell you – it’s the best kitchen investment you’ll ever make. As long as it’s properly cared for, cast iron will last forever.
I serve this up right in the skillet with salsa, limes, hot sauce, and queso fresco to garnish.
Mexican Breakfast Hash
- 4 large red potatoes, chopped in large cubes
- 5-6 ounces fresh pork chorizo
- vegetable oil
- kosher salt & freshly ground black pepper
- 3/4 teaspoon paprika
- 2 cloves garlic, minced
- 1/2 serrano pepper, seeds & ribs removed, minced
- 4 large eggs, beaten
- 2 scallions, chopped
- small handful chopped cilantro
- queso fresco, lime wedges, salsa/hot sauce, for serving
- Bring a medium pot of water to a boil. Add a large pinch of salt and the potatoes; boil 4-5 minutes, until almost tender. Drain the potatoes and spread out on a towel to dry.
- Meanwhile cook the chorizo over medium-low heat until cooked through and crisp on the edges, about 10 minutes. Transfer the chorizo to a paper towel lined plate. Increase the heat to medium high, add a few tablespoons of oil and the potatoes to the pan. Cook, stirring frequently, until well browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground black pepper to taste.
- Turn the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, stir for a minute or so until the eggs are cooked through; remove from heat.
- Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.